Rum & Coconut Pancakes

January 01, 2014

Rum & Coconut Pancakes

Rum and Coconut Pancakes. So much better than rum pancakes or coconut pancakes. The beauty is in the combo. This pancake says ‘I’d give anything to be on a desert island right now’. Use any rum but we like Malibu as it’s not too strong and has a lovely sweet taste – these are the perfect pancakes for a sunny bank holiday.


Serves 4
  • 175g Self-Raising Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Demerara Sugar
  • 8 tbsp Desiccated Coconut
  • 1 Egg
  • 250g Buttermilk
  • 1 tbsp Malibu
  • Zest of 1/2 a lime


Whisk up your Batter
  1. First sieve the flour into a bowl. Add in the baking powder, salt, sugar and coconut and mix well.
  2. Make a well in the centre of the dry mix and add the egg and buttermilk. Whisk until combined.
  3. Add a tablespoon of Malibu and grate in the zest of 1/2 a lime. Stir gently.
Cooking your Pancakes
  1. Heat a large frying pan over a medium-high heat. Add a little butter and allow to melt.
  2. Add a large spoon of mixture to your pan - use the back of a spoon to smooth the pancake into a circle shape as it cooks. Let the underside cook until lightly coloured - you should see small bubbles appearing on the surface.
  3. Flip the pancake with your spatula and cook the other side until golden brown.
  4. Stack the pancakes on a plate and keep them warm in the oven if needs be.

Top Tip

Serve these pancakes with our delicious Malibu Rum Syrup, and some fresh pineapple.

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