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Costa Rican Banana Rum Pancakes


2 cups all-purpose flour
2 tablespoon sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/3 cups milk
1/3 cup vegetable oil
2 tablespoon light rum
2 tsp vanilla
2 large sliced bananas
2-3 tablespoon toasted coconut flakes
optional, 1/2 cup chopped fresh pineapple

Toast coconut lightly in oven, cool and save. Keep oven on at 275. Mix or sift flour, sugar, baking powder and salt in large bowl. Add eggs, milk, oil, rum and vanilla and mix with whisk. Stir in sliced bananas and optional pineapple. Heat large skillet and lightly butter. Make pancakes in usual manner, keep cooked ones warm on oven-proof dish. Arrange pancakes on plates, garnish with coconut and serve with warm syrup.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.