Piña Colada Pancakes

Pancakes

• Classic Buttermilk-Style Pancake Batter (enough for 8 medium pancakes)
• 1½ cups pineapple (peeled, cored, speared, sliced medium)
• * (or canned pineapple chunks drained and patted dry)
• butter or ghee (for griddling)

Coconut White Chocolate Crème Anglaise

• ¾ cup full-fat coconut milk
• ½ cup heavy cream
• ¼ cup whole milk
• 3 large egg yolks
• 2 tablespoons granulated sugar
• 3 ounces white chocolate (finely chopped)
• 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
• 1 pinch kosher salt

Garnish

• Cinnamon Butter
• shredded coconut (toasted)
• macadamia nuts (toasted, chopped)

Instructions

1. Warm the Cream Base: Add the coconut milk, heavy cream, whole milk, vanilla, and kosher salt to a small saucepan. Warm over medium-low heat until steaming but not boiling.¾ cup coconut milk, ½ cup heavy cream, ¼ cup whole milk, 1 tsp vanilla, pinch kosher salt
2. Temper the Egg Yolks: In a mixing bowl, whisk together the egg yolks and sugar until smooth. Slowly drizzle in the warm cream mixture while whisking constantly.3 egg yolks, 2 tbsp sugar, warm cream mixture
3. Cook the Crème Anglaise: Return the mixture to the saucepan and cook over low heat, stirring constantly, until lightly thickened and able to coat the back of a spoon, about 3–5 minutes. Do not boil.tempered custard
4. Add the White Chocolate: Remove from the heat and whisk in the white chocolate until completely melted and smooth. Strain if needed, then keep warm.3 oz white chocolate
5. Prepare the Pineapple: Drain the pineapple chunks very well and pat them dry with paper towels. Roughly chop any large pieces so they sit evenly in the pancake batter.1½ cups pineapple chunks
6. Heat the Griddle: Heat a griddle or large skillet over medium heat and lightly grease with butter or neutral oil.butter or neutral oil
7. Cook the Pancakes: Ladle the Classic Buttermilk-Style Pancake Batter onto the griddle. While the tops are still wet, scatter pineapple chunks over each pancake. Cook until bubbles form and the edges begin to set.Classic Buttermilk-Style Pancake Batter, prepared pineapple
8. Flip and Caramelize: Flip the pancakes pineapple-side down and cook for 2–3 minutes, until the pineapple is golden and caramelized and the pancakes are cooked through.pineapple pancakes
9. Plate Pineapple-Side Up: Place the pancakes on plates pineapple-side up so the caramelized fruit is visible.caramelized pineapple pancakes
10. Finish and Garnish: Ladle warm coconut white chocolate crème anglaise over the pancakes. Add a small scoop of Cinnamon Butter and garnish with toasted coconut and macadamia nutscoconut crème anglaise, Cinnamon Butter, toasted coconut, lime zest, macadamia nuts, powdered sugar.