1. Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut. 2. Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended. 3. Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix. 4. Preheat oven to 450° with a rack on the bottom. 5. Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat. 6. Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling. 7. Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling. 8. Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes. 9. Invert pancakes onto a plate. 10. Serve with Pineapple Coconut Syrup (below). 11. For Syrup:. 12. Combine the pineapple juice and cornstarch in a small saucepan and stir until blended. 13. Add the coconut milk and milk. 14. Heat, stirring gently, until mixture thickens slightly. 15. Remove from heat. 16. Serve warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
