About this recipe:My take on a recipe from The Sugar Mill restaurant in the British Virgin Islands, one of the most romantic and divine places you will ever eat at. I used to serve this for breakfast to my guests when I worked for the Moorings in the British Virgin Islands.
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Method Prep:15min › Cook:15min › Ready in:30min
For the rum syrup: warm the rum, butter and syrup slowly in a pan, don't let it boil. Keep warm whilst making pancakes.
For the pancakes: Sift together flour, baking powder, bicarbonate of soda and salt.
In a separate bowl, beat together the eggs, milk and coconut cream. Gradually, stir the crushed pineapple. Gently fold in the dry ingredients, till you have a fairly spoonable consistency.
Heat oil in hot pan (you can use oil spray as it doesnt burn so easily). Take half a ladle full of mixture and put in pan, smooth into an evenish circle with back of ladle. When they puff up and have little holes in them turn over and cook other side. Repeat with remaining mixture, keep warm in oven or under tin foil.
For the garnish: fry the remaining crushed pineapple in the same pan with a little icing sugar till slightly caramelised.
Serve warm pancakes, drizzled with rum syrup and spoon some caramelised pineapple on the side. Sprinkle over some toasted coconut and add a dollop of creme fraiche, if you like.
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