Coconut Pancakes with Fried Plantains, Pineapple Rum Syrup and blueberries

Photo courtesy of MIC Food®
(Use of BIG BANANA® Sweet Plantain Slices)

SERVINGS: 4

INGREDIENTS

COCONUT PANCAKES
•    2 cups cake flour
•    ¼ c. sugar
•    3 T. vegetable oil
•    1 T. baking powder
•    2 eggs
•    ¼ tsp salt
•    1 cup coconut milk

PINEAPPLE RUM SYRUP
•    ¼ c. spiced rum
•    1 c. pineapple juice
•    ½ c. brown sugar
•    1 T. lime juice

FRIED PLANTAINS
•    12 ea BIG BANANA® Sweet Plantain Slices
•    3 T. sugar
•    1 tsp. ground cinnamon

GARNISH
•    ½ c. blueberries

INSTRUCTIONS
1.    Combine in mixing bowl all ingredients and mix well.
2.    Pre heat griddle to 350 degrees.
3.    Spray griddle with vegetable spray.
4.    Pour ¼ cup sized pancake batter on griddle.
5.    Cook until you see bubbles on top of the pancake.
6.    Turn the pancake over.
7.    Cook for another 20 seconds.
8.    Serve.

INSTRUCTIONS
1.    Combine all ingredients and place into a sauce pot.
2.    Place on stove and turn stove on medium heat.
3.    Bring mixture to a boil, stirring occasionally.

INSTRUCTIONS
1.    Preheat deep fat fryer to 350 degress.
2.    Fry sweet plantains until medium brown color. 3-4 minutes.
3.    Drain sweet plantains.
4.    Combine sugar and cinnamon.
5.    Season plantains with cinnamon sugar.

BUILDING THE PLATE
•    Place two each pancakes on 10” round plate.
•    Place 3 fried sweet plantains on pancakes.
•    Drizzle 1.5 oz of Pineapple Syrup over pancakes.
•    Garnish with blueberries.