Nothing puts me in a pancake frame of mind more than a long weekend. So, inspired by last nights pineapple chutney, and the fact that we still have a few bananas leftover from our “crop” at Casa Madera, I came up with this for breakfast this morning. Serves 2 – 4, depending on appetites, and can easily be doubled.
For the Topping
2 cups fresh (or canned) pineapple – If using canned, drain and discard liquid
1/2 cup water
3/4 cup brown sugar
2 teaspoons vanilla
2 Tablespoons Spiced Rum (optional)
1 Tablespoon Butter
1 teaspoon fresh lime juice
Finely chopped mint leaves
Combine first 6 ingredients pot over medium heat, stirring until sugar is dissolved. Bring to boil, and reduce heat to low. Let simmer 10 minutes, then remove from heat and stir in lime juice. Set aside while you cook the pancakes.
1 batch of your favourite pancake mix
1 banana, sliced
1 teaspoon vanilla
Mixed the pancake batter according to package directions for 2 – 4 people. Gently stir in vanilla and sliced banana, taking care not to over mix your batter.
Cook pancakes as directed, keep finished ones warm.
To serve, stack 2 pancakes per plate & spoon pineapple syrup over top. Top each serving with raspberries, coconut , and fresh mint.