Start with buttermilk pancakes, with crushed pineapple and powdered coconut added. Keep the batter thick, so the pancake is at least a half-inch high when fried. Fry the pancakes on both sides, then dress the exterior with olive oil, mango syrup, and cinnamon. Fry again, on both sides. The result is a soft pancake on the inside, with a crispy exterior similar to a caramel-pecan cinnamon roll. Dust with powdered sugar, or just serve plain with fruit.
Tuesday, June 07, 2011
Crispy Pineapple-Coconut Pancakes
Start with buttermilk pancakes, with crushed pineapple and powdered coconut added. Keep the batter thick, so the pancake is at least a half-inch high when fried. Fry the pancakes on both sides, then dress the exterior with olive oil, mango syrup, and cinnamon. Fry again, on both sides. The result is a soft pancake on the inside, with a crispy exterior similar to a caramel-pecan cinnamon roll. Dust with powdered sugar, or just serve plain with fruit.
