Inspiration pops her beautiful face up just about everywhere you go. In my case it's usually sparked from a craving, a glass serving dish, a pot, a recipe, a food item, or in this case, a tweet. Each Monday, the L.A. Times Food section asks followers of their Twitter feed to tweet pictures of their #weekendeats. Be it pork belly sandwiches, Star Wars cookies, or cascading beers, followers use the hashtag to share their tasty treat pics and if the L.A.Times is diggin' what you shared, they will retweet the pic and idea to their 344 000 + followers.
One of the retweets this morning was a pic of Pineapple Upside-Down Pancakes posted by the blogger from Edible Life in YYC. I thought the idea was fantastic and well deserving of an homage. Plus I love pancakes.
The pic and recipe of the pancakes was all the inspiration I needed for a run to the Bargain Shop for a can of pineapple as quickly as possible. There was something vitally missing from the pancakes though - there wasn't a cherry in the center of the pineapple rings. I completely understand wanting to avoid the petroleum-derived red food dye in the cherries, but if you have had any experience with family reunions, Betty Crocker, and homebakers desserts from the past 40 years, traditional pineapple upside-down cake always has the cherry studding the ring (making it look like a boob). So, if I wasn't going to use dyed cherries, what was I going to use?
The thought process went something like this: pineapple, where's the pineapple, oh look they have pickled capers for a dollar, pineapple, dyed cherries ugh don't do it Cindy, oh wow coconut milk for a dollar - and it's really thick, mmm pineapple coconut pancakes, ohhh piña colada! I also decided to skip the jarred cherries in hopes a few frozen ones in the freezer would be vibrant enough to show up for camera. Arriving back at the kitchen, the jewel of the tropical world - a pomegranate - was sitting in the fruit bowl waiting to be mined and polished so there wasn't any need to go searching for a lost bag of frozen bings. The bright crimson red of the tart and crunchy pomegranate seeds would provide great contrast in colour, texture, and flavour to the rich, tropical tones of coconut and rum and sweetness from pineapple. I also subbed in part whole wheat flour for all-purpose in my recipe to increase the nuttiness. A little rum, coconut, almond, or vanilla extract could replace the dark rum if desired.
Piña Colada Pancakes - Recipe
Makes 8 x 5-inch pancakes
2 tbsp + 1 tbsp dark rum (or 1/2 t vanilla extract or 1/4 tsp rum or almond extract)
1/2 c pineapple juice (drained from canned pineapple rings)
1/2 c coconut milk
3/4 c all-purpose flour
1/4 c whole wheat flour
1 T brown sugar
1/2 t kosher salt
2 t baking powder
1 t baking soda
3 T butter for frying
1 can of pineapple rings, juice drained and reserved
1/2 pomegranate, about 1/2 c seeds
1 c maple syrup
Eating. Drinking. Sharing.