Pina Colada Pancakes with Rum Syrup

    30 min

    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.

    London, England, UK
    1 person made this

    Serves: 6 

    • For the rum syrup
    • big slug of golden rum (such as Mount Gay)
    • 3 tablespoons butter
    • 3 tablespoons syrup
    • For the pancakes
    • 160g plain flour
    • 1 teaspoon of baking powder
    • 1 teaspoon of bicarbonate of soda
    • 1 teaspoon of salt
    • 4 eggs
    • 235ml milk
    • 225g coconut cream
    • 225g crushed pineapple, save half for garnish
    • oil or cooking spray
    • For garnish
    • icing sugar
    • toasted shredded coconut
    • other fresh fruit

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. For the rum syrup: warm the rum, butter and syrup slowly in a pan, don't let it boil. Keep warm whilst making pancakes.
    2. For the pancakes: Sift together flour, baking powder, bicarbonate of soda and salt.
    3. 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.
    4. 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.
    5. For the garnish: fry the remaining crushed pineapple in the same pan with a little icing sugar till slightly caramelised.
    6. 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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