Dan Doherty, Executive Chef at Duck & Waffle, has previously treated us to his recipe for Turkish eggs from his book Toast Hash Roast Mash. We’re delighted to have him back to take us through his recipe for coconut pancakes with rum-roasted pineapple– a grown-up twist on a breakfast classic.
“The combination of rum, pineapple and coconut makes so much sense to me, even on a pancake. I add vanilla ice cream too because, well, why not?”
Coconut pancakes with rum-roasted pineapple
Preparation time: 10 minutes
Cooking time: 10 minutes
In a frying pan over a medium heat, gently toast the desiccated coconut until golden brown. Transfer to a bowl or plate and leave to cool. When completely cold, add three-quarters of it to the pancake mix and stir in. Put the sugar into another frying pan over a medium heat and leave it to caramelize. When bubbling and brown, add the pineapple pieces and saute in the caramel for 2–3 minutes, or until softened but not completely stewed. Add the rum and give the pan a little shake. It’ll be bubbling away by this point. Add the butter and simmer until it gets to a toffee sauce like consistency. Turn off the heat and leave it on the stove. Stir the mint into the rum-roasted pineapple and spoon over the pancakes. Serve with the ice cream, and sprinkle over the remaining toasted coconut.
80g (2.oz) desiccated coconut
4 American-style Pancakes (see below)
4–5 fresh mint leaves, finely sliced
2 scoops of Vanilla Ice Cream
Rum roasted pineapple
50g (1¾oz) dark, soft brown sugar
100g (3½oz) pineapple, peeled and cut into 2cm (¾ inch) dice
50ml (2fl oz) rum
20g (¾oz) butter