Ingredients(Serves 10 - 12)
Pancake Mix
1 ¼ Cup pancake mix
½ Cup coconut milk
¼ Cup syrup from can of pinneaple chunks
1 Cup canned chunk pinneaple, cut in half, lengthwise
Rum-Maple Syrup (optional)
1 Tbsp. butter
1 Tbsp. rum
⅓ Cup maple syrup
Sweetened coconut flakes, toasted (optional)
Preparation
In a medium bowl make pancake batter by mixing pancake mix, coconut milk, and pineapple syrup until well blended. Heat your IMUSA non-stick griddle on low heat and once thoroughly heated add about ⅓ cup of batter. Gently press about 8 thin slices of pineapple chunks with your finger throughout the pancake and let cook about one minute. Carefully flip pancake, making sure that the chunks don’t come off, and cook for another minute. Keep warm in a toaster oven set at 200F until ready to serve with warmed rum-maple syrup and toasted coconut flakes.
Rum Maple Syrup
In a small saucepan melt butter on medium heat. Once it starts to bubble add rum. Mix with a wooden spoon until properly mixed and add maple syrup. Mix and keep warm until ready to serve.
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