The piña colada may have been invented in San Juan, Puerto Rico, but the pancake variety was perfected in New York City. After reimagining Boston Cream Pie and S'mores in flapjack form, we turned our attention to the tropics, trying to figure out a way to turn one of the nation's most popular cocktails into a brunch...because why not?
Brunch is basically an excuse to get your drink on before noon—or eat eggs after 2 p.m., depending on when you finally get your ish together and roll out of bed—so the pairing seemed all too fitting. The rum burns off when you cook the pancakes anyway (and hey, we're hardly using any in an entire batch), so you're really just getting the essence of hum, minus the buzz. That's what the mimosas are for, right?
If you're not into adding rum to pancake batter, you can add an equal amount of water instead. No bigs.
As for making the pancakes, there are a few things to note:
- This batter will be thicker and gloppier than the typical batter. That's okay—it still cooks just as well (and if anything, it makes it easier to get pretty, mostly round pancakes).
- Keep the heat on medium-low to give these babies a nice tan without burning them.
- You don't have to top it with toasted coconut or make the piña colada glaze, but both are highly encouraged. If you're feeling lazy, the pancakes themselves have all the coconut-pineapple flavor you crave. Topped with syrup, they're every bit as delish as the full recipe.
Now make some piña pancakes, blast some Jack Johnson (or Jimmy Buffett), and get your weekend on.
Get the recipe.
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