Coconut and Pineapple “Dreamcatchers”

There are a ton of really good “new” magazines or rather, journals, out right now. Gather, Trouve, and Kinfolk have all captured my attention for really interesting and new ideas for cooking. Not to mention the countless other ideas for crafts, travel, and just general fun living.

This recipe really hit home with its flavour combinations, short ingredient list, and simple instructions. Plus, I find it difficult to say no to coconut, pineapple, and lime together. It’s a flavour combination that never gets old for me.

I did one of my test runs with 4 adults and 4 babies … all ages enjoyed it so get your pancakes on with the fam-jam this weekend!

Recipe From: Gather Journal, Spring/Summer 2014

Serves 4

Ingredients:

Lace Coconut Pancakes

1 cup all purpose flour
2 tbsp sugar
1/4 tsp salt
1 large egg
3/4 stirred, canned coconut milk
1/3 to 1/2 cup water

Lime Syrup and Caramelized Pineapple

1/4 cup of agave
zest of 1 lime
4 tbsp melted butter for skillet
1 pineapple, cored, peeled, and cut into 1/2″ thick slices

Directions:

Whisk together pancake batter and let rest for 30 minutes at room temperature.

While batter is resting, simmer agave, 1/4 cup of water, and lime zest together 1 minute then cool.

Heat a non-stick skillet over medium-high heat and brush with butter. Sear pineapple slices until golden on each side.

Wipe the skillet clean. Reheat, then brush with butter. Put batter in a squeeze bottle. Using bottle, draw a lacy pattern with the batter in the hot pan. Let cook until set, about 60 seconds. Carefully slide onto serving platter. (You only need to cook one side of the pancake).

To serve, lay pancakes over pineapple slices and drizzle with agave-lime syrup.

Enjoy!