Monday, April 7, 2014

Sarasota Tropical Pancakes...and a winner!

Before I tempt you with this delicious pancake recipe, I need to take care of some important business first. The winner of two tickets to Our Lady of the Wayside's Cleveland's Finest Hors D'oeuvres Contest as chosen by Random.org is comment #4 - Renee. 

Congrats and can't wait to see you on Thursday!

Now let's talk breakfast. When I was in Sarasota last month, we went to an adorable restaurant called The Breakfast House
photo source
photo credit
What a great patio!
The name truly suits them because it's a house converted into a tiny restaurant that serves breakfast of course and lunch too. Local organic ingredients are used to create some serious YUM! And they get bonus points for their use of gorgeous edible flowers on every plate.

Everything we tried was crazy good. I'm still drooling over their corned beef hash. It's tender corned beef steeped in Guinness and fried to crispy perfection. And at $3.95 it's a bargain - it's really a Must Do side dish. But their specialty is pancakes. 

We gobbled up the cranberry-walnut and banana ones while we were there but never had the chance to try their signature Island Style made with coconut, grilled pineapple and macadamia nuts. This is a picture of their version.
photo credit
That pineapple slice looks so pretty. I decided to make my version at home this past weekend and they were a huge hit! I decided to chop up my pineapple because I like a little in every bite. These pancakes are perfect for bringing the taste of the tropics to the table especially when you're craving summer. Or a return visit to Sarasota.
*Pro tip: make a double batch and freeze your leftovers 
for a quick weekday breakfast*

my version - not as pretty but super delicious
Sarasota Tropical Pancakes
Makes 10-12 pancakes
    For the pancakes
    • 1 1/2 cups all-purpose flour
    • 3 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon white sugar
    • 1 1/4 cups milk
    • 1 egg
    • 3 tablespoons butter, melted
    Mix ins
    • 1/4 cup roasted coconut chips
    • 1/4 cup chopped pecans
    • 1/2 cup roasted fresh pineapple (recipe below) or canned pineapple niblets
    Roasted Pineapple
    • 2 tablespoons brown sugar
    • 2 cups fresh pineapple, chopped into bite sized pieces
    • Bake for 20 minutes at 400 degrees until softened and lightly browned
    You can also grill the pineapple using a grill pan or your grill.
    Instructions
    • In a large bowl, sift together the flour, baking powder, salt and sugar. Set aside.
    • In a separate bowl, combine milk, egg and cooled melted butter.
    • Make a well in the center of the dry ingredients and pour in the milk mixture. Mix just until ingredients are combined. Gently fold in coconut and nuts.
    • Heat a lightly oiled griddle or non-stick pan over medium high heat. When a drop of water sizzles on the surface, scoop 1/4 c batter onto the griddle for each pancake. Sprinkle pineapple on each pancake being sure to evenly distribute it. 
    • When the top of the pancakes are covered in bubbles, flip and brown on the other side.
    • Serve with warmed real maple syrup and butter.
    The coconut I used was Dang brand - soooo yummy! You could use regular coconut in an emergency but this is totally worth tracking down. It's great in granola, sprinkled on yogurt or cereal or just stuffed in your mouth.
    Trader Joe's also makes it too and may be easier to find.
    Due to being in Florida for 2 weeks and the Film Fest in March, we missed our annual tradition of going to pancake breakfasts this year. This was a great way to satisfy our cravings and a delicious excuse to indulge in some maple syrup. Hope you enjoy them as much as we do!