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Pina Colada Pancakes with Rum Sauce

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“If you love pineapple, coconut (and rum) you'll love these pancakes”
READY IN:
33mins
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the rum Sauce first& refrigerate.
  2. In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed.
  3. Add powdered sugar and keep beating until combined, use medium speed.
  4. Gradually stir in rum until blended.
  5. Fold in whipped topping Makes 2 cups of Sauce.
  6. ----------PANCAKES------------.
  7. In a large bowl, mix flour, baking powder, sugar& salt.
  8. Drain Pineapple, reserve syrup.
  9. Add water to syrup to make 1 cup.
  10. In another bowl combine eggs,syrup-water, milk& veggie oil.
  11. Add to flour mixture.
  12. Stir very lightly and only until combined: the batter will be lumpy.
  13. Mix drained pineapple with the coconut.
  14. pre heat the griddle or skillet.
  15. Use 1/4 cup of batter for each pancake.
  16. Pour batter onto the griddle and top each pancake with 1 tbsp pineapple mixture, cook on medium-high heat for 2-3 minutes or until underside is brown and top is bubbly.
  17. Turn and cook 2-3 minutes more.
  18. Keep warm.
  19. Serve with Rum Sauce.

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