Flip everything you think you know about serving pancakes with a Thai-rific new recipe from Nique Restaurant’s Chef Harrison Hennick. Deliciously mixed with Thai Kitchen Coconut Milk, this hot entrée is garnished with pineapple and chili syrup, icing sugar, kefir lime powder, mint, coriander and McCormick Culinary Chili-seasoned roasted chili peanuts.
Pineapple & Chili Syrup | Serves 4
1 cup Brown Sugar
1 1/2 cups Water
1 each Pineapple, fresh, medium sized, peeled, cubed 14/ in x 1/4 in
Stack four pancakes on a plate and garnish with pineapple and chili syrup, a dollop of the coconut cream and two to three bruleed bananas.
Next, garnish with roasted chili peanuts, confectioner's sugar, kefir lime powder, fresh mint leaves and coriander.
If you love the components and flavors of this recipe, but are short on time, explore these extra, easy and edible options:
For easy execution with "prep in advance" and "hold for a while" try this: in advance mise out kits of the components, both dry and wet; then, make in advance and hold separate in airtight containers the pineapple & chili syrup, bruleed bananas, roasted chili peanuts, coconut cream and kefir lime powder.
For quick execution without all of the prep try this: purchase pre-made bruleed bananas, kefir lime powder and roasted chili peanuts; also purchase whipped cream or non-dairy topping and gently fold in some McCormick Culinary Coconut Extract (omitting the Thai Kitchen Coconut Milk).
Note: many of the components in this recipe can either be purchased and or made ahead and held appropriately, in advance for days.
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