Rum & Coconut Tropical Pancakes Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, granulated sugar and 1/2 tsp fine sea salt until evenly distributed.

Combine wet ingredients

In a medium bowl whisk the egg, whole milk, Greek yogurt, melted butter, vanilla extract and 1 tablespoon light rum until smooth.

Make batter

Pour the wet ingredients into the dry and stir gently until just combined — small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with a little unsalted butter. For each pancake pour 1/4 cup batter onto the skillet (makes ~8 pancakes). Cook 2–3 minutes until bubbles form on the surface and edges look set, flip and cook 1–2 minutes until golden and cooked through. Keep pancakes warm in a low oven (90–100°C / 200°F) on a tray while you prepare toppings.

In a small saucepan combine diced mango, diced pineapple, 2 tbsp granulated sugar, 1 tbsp water and 1 tbsp light rum. Bring to a gentle simmer over medium heat, stirring occasionally. Cook 6–8 minutes until fruit softens and mixture thickens slightly but still has some small pieces. Stir in 1 tbsp fresh lime juice, taste and adjust sweetness. Remove from heat and keep warm or cool slightly — compote can be made ahead and reheated.

In a small saucepan combine 1/2 cup light corn syrup (or maple syrup), 1/2 cup full-fat coconut milk and 1 tbsp brown sugar. Warm over medium-low heat, stirring until sugar dissolves and mixture is smooth. Let simmer gently 2–3 minutes to slightly thicken. Remove from heat and whisk in 2 tbsp dark or aged rum, 1 tbsp unsalted butter and 1/8 tsp fine sea salt. Keep warm; do not boil after adding rum to preserve flavor.

Toast macadamia and coconut

Heat a small dry skillet over medium heat. Add 1/2 cup chopped macadamia nuts and toast, stirring frequently, 2–3 minutes until fragrant and lightly golden. Remove to a bowl. In the same skillet add 1/4 cup shredded coconut and toast 1–2 minutes until golden, watching closely to avoid burning. Transfer to a plate.

Whip cream

In a chilled bowl whip 1/2 cup heavy cream with 1 tbsp powdered sugar and 1/4 tsp vanilla extract until soft peaks form. Refrigerate until ready to serve.

Prepare banana

Slice the banana lengthwise into 1/4" slices. Optionally, quickly caramelize slices in a hot skillet with 1 tbsp butter for 30–60 seconds per side until golden and warmed through.

Assemble and serve

Stack 2–3 pancakes per serving on plates. Spoon 2–3 tablespoons of warm mango-pineapple compote over the top, arrange banana slices, sprinkle toasted macadamia nuts and toasted shredded coconut. Drizzle 2–3 tbsp rum & coconut syrup over the stack. Add a dollop of whipped cream and a mint leaf if using. Serve immediately with extra syrup on the side.