Coconut-Banana Buttermilk Pancakes With Butter Rum Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I haven't tried this recipe yet, but it sounds so good! Ingredients:
2 cups buttermilk (or 2 cups regular milk and 1 tsp lemon juice) |
2 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
3 tablespoons butter, melted |
1/4 cup coconut |
2 bananas |
1/2 cup sugar |
1/2 cup heavy cream or 1/2 cup half-and-half |
1/4 cup butter |
1 teaspoon rum extract |
Directions:
1. If you don't have buttermilk, mix regular milk and lemon juice and let stand while preparing other ingredients. This will make milk consistent to buttermilk.
2. Combine flour, sugar, baking powder, baking soda, and salt.
3. Stir egg and melted butter into buttermilk mixture. It will be clumpy.
4. Pour buttermilk mixture into powder mixture. Stir until combined leaving some clumps. Stir in sliced bananas.
5. Toast coconut in a dry skillet until golden brown stirring occasionally.
6. Remove coconut from pan. Spray PAM or 1 tsp oil on preheated skillet pour 1/4 cup of batter for each pancake.
7. Sprinkle with coconut before flipping them. Cook other side.
8. In a saucepan, combine sugar, heavy cream and butter. Stir until hot. Add rum extract. Serve over pancakes.
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