- 2 ripe or overripepineapples
- 1/2cup packedbrown sugar
- 1/2cupgolden raisins
- 1tablespoon mincedfresh ginger
- 2cupssweetened flaked coconut
- 2cupsBisquick baking mix
- 1-2cupmilk(depending on how thin you like your pancake batter)
- butter, for cooking the pancakes
- Cut the tops and bottoms off the pineapples.
- Sit each pineapple on it’s flat end and cut the rinds off the sides.
- Cut the pineapples crosswise into 1/4 inch thick slices.
- In a heavy skillet or on a griddle over mediumheat, slowly brown (caramelize) both sides of the pineapple slices.
- Chop the browned pineapple.
- If the pineapple is very ripe, you can chop the core as well.
- if the core is hard, cut it out.
- Try to reserve all the juice.
- In a saucepan, simmer the chopped pineapple with its juices and the brown sugar, raisins, and ginger.
- Keep warm over low heat until you are ready to serve.
- In a 400*F oven, toast the coconut on an ungreased pan (this goes very quickly. If need be you can toast it in small batches in a toaster oven).
- Keep stirring the coconut until it browns evenly.
- Toasted coconut is so good you may want to keep it around for other uses.
- For the pancakes follow the Bisquick recipe, thinning the batter with milk to your desired thickness.
- Do not overstir the batter; try to fold the batter instead of whipping it.
- In a cast iron skillet or on a griddle over medium heat, melt 1 TBs butter until it is bubbling.
- Drop 1/4 cup batter for each pancake onto the skillet.
- Cook until you can see bubbles coming up through the batter.
- Sprinkle some of the toasted coconut onto each pancake, then flip the pancakes over and cook the other side until the batter is fully cooked.
- Arrange the pancakes coconut side up on serving plates.
- Ladle the hot pineapple compote over the pancakes.
- Garnish with more coconut.
- If you want to be really exotic you can add some Captain Morgan’s spiced rum to the compote.
- Cook times are guestimates.
Posted in Recipes | No Comments »