When the forecast calls for a windy and cold soaking rain, I dream of laying on the beach in the Caribbean sipping a tropical cocktail. But more likely I am going to start my day with the flavors of Jamaica's favorite cocktail in these decadent pina colada pancakes. However, I can still dream...
Jinx and Jefferson Morgan
Ingredients
2 eggs
5 tablespoons melted butter
3/4 cup milk
1/4 cup cream of coconut
2 tablespoons rum
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
Directions
1. In a mixing bowl, beat the eggs. In another bowl, combine the butter, milk, coconut, and rum and stir the mixture into the eggs. Stir the flour, sugar, baking powder, and salt in the third bowl. Pour the egg mixture into the flour mixture and stir until the dry ingredients are uniformly moist.
2. Heat a griddle or skillet until a few drops of water dance on it, then lightly brush it with oil and ladle on the batter. Cook the pancakes, turning them once, until they are golden brown on both sides.
These pancakes are especially good served with a warmed mixture of equal parts sweetened cream of coconut and maple syrup.
follow Anne on twitter and Instagram @AnneFretz
Pina Colada Pancakes
adapted from
The Sugar Mill Caribbean Cookbook
Casual and Elegant Recipes Inspired By The IslandsJinx and Jefferson Morgan
Ingredients
2 eggs
5 tablespoons melted butter
3/4 cup milk
1/4 cup cream of coconut
2 tablespoons rum
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
Directions
1. In a mixing bowl, beat the eggs. In another bowl, combine the butter, milk, coconut, and rum and stir the mixture into the eggs. Stir the flour, sugar, baking powder, and salt in the third bowl. Pour the egg mixture into the flour mixture and stir until the dry ingredients are uniformly moist.
2. Heat a griddle or skillet until a few drops of water dance on it, then lightly brush it with oil and ladle on the batter. Cook the pancakes, turning them once, until they are golden brown on both sides.
These pancakes are especially good served with a warmed mixture of equal parts sweetened cream of coconut and maple syrup.
follow Anne on twitter and Instagram @AnneFretz
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