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@adasini_erkatoyi_.01: Atalgan🫵🏻

♡𝐌itt𝐢 𝐅arisht𝐚mank𝐨❀🩵👸
♡𝐌itt𝐢 𝐅arisht𝐚mank𝐨❀🩵👸
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Thursday 17 September 2026 04:34:02 GMT
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jasurvbs7e7
jasurvbs7e7 :
ха
2026-09-17 09:37:37
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user6728111073667
user6728111073667 :
xozir qayerdasiz manzilni ayting🥰
2026-09-18 03:27:26
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#McCormickPartner What’s your go-to brunch dish? For me, it’s these Pineapple Coconut Pancakes with warm coconut cream sauce and pineapple compote. It’s my favorite dish to get into the springtime swing! Perfectly crispy edges, fluffy center, and made with @McCormick Spices Coconut Extract for that subtle, aromatic coconut flavor.  #mccormick Recipe Prep time: 30 minutes Cook time: 30 minutes Serves 2-3 Pancakes * 2 cups all-purpose flour * 3 tbsp sugar * 2 tsp baking powder * 1 tsp baking soda * 1/2 tsp salt * 1 cup buttermilk * 1/2 cup Thai Kitchen coconut milk * 1 tsp McCormick Coconut Extract * 1 egg * 4 tbsp melted butter * 2 tbsp butter * 1 tbsp neutral oil * Pineapple(diced) Pineapple Compote * 3 cups fresh pineapple(diced) * 6 tbsp sugar * 1 tbsp lemon juice * Pinch of salt * 2 tsp cornstarch * 2 tbsp water Coconut Cream Sauce * 1 can Thai Kitchen coconut cream * 4 tbsp sweetened condensed milk * 1/2 tsp salt Instructions 1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until combined. 2. In a separate bowl, whisk together buttermilk, coconut milk, eggs, melted butter, and McCormick coconut extract. 3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few small lumps are fine. Let the batter rest while you prepare the toppings. 4. In a small saucepan over medium-low heat, combine coconut cream, condensed milk, and a pinch of salt. Stir until smooth and warmed through, then set aside. 5. In a pot over medium heat, add fresh pineapple chunks, sugar, salt, and lemon juice. Cook until the mixture becomes syrupy. 6. Combine cornstarch and water to make a slurry then pour that into the pineapples. Once thickened, remove from heat and set aside. 7. Heat a pan or griddle over medium heat and add oil and butter. Ladle batter into the pan and sprinkle fresh pineapple chunks on top. 8. Cook until the edges are crisp and bubbles form on the surface, then flip and cook the other side until golden brown and cooked through. 9. Serve topped with coconut cream sauce, pineapple compote, and toasted coconut flakes.
#McCormickPartner What’s your go-to brunch dish? For me, it’s these Pineapple Coconut Pancakes with warm coconut cream sauce and pineapple compote. It’s my favorite dish to get into the springtime swing! Perfectly crispy edges, fluffy center, and made with @McCormick Spices Coconut Extract for that subtle, aromatic coconut flavor.  #mccormick Recipe Prep time: 30 minutes Cook time: 30 minutes Serves 2-3 Pancakes * 2 cups all-purpose flour * 3 tbsp sugar * 2 tsp baking powder * 1 tsp baking soda * 1/2 tsp salt * 1 cup buttermilk * 1/2 cup Thai Kitchen coconut milk * 1 tsp McCormick Coconut Extract * 1 egg * 4 tbsp melted butter * 2 tbsp butter * 1 tbsp neutral oil * Pineapple(diced) Pineapple Compote * 3 cups fresh pineapple(diced) * 6 tbsp sugar * 1 tbsp lemon juice * Pinch of salt * 2 tsp cornstarch * 2 tbsp water Coconut Cream Sauce * 1 can Thai Kitchen coconut cream * 4 tbsp sweetened condensed milk * 1/2 tsp salt Instructions 1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until combined. 2. In a separate bowl, whisk together buttermilk, coconut milk, eggs, melted butter, and McCormick coconut extract. 3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few small lumps are fine. Let the batter rest while you prepare the toppings. 4. In a small saucepan over medium-low heat, combine coconut cream, condensed milk, and a pinch of salt. Stir until smooth and warmed through, then set aside. 5. In a pot over medium heat, add fresh pineapple chunks, sugar, salt, and lemon juice. Cook until the mixture becomes syrupy. 6. Combine cornstarch and water to make a slurry then pour that into the pineapples. Once thickened, remove from heat and set aside. 7. Heat a pan or griddle over medium heat and add oil and butter. Ladle batter into the pan and sprinkle fresh pineapple chunks on top. 8. Cook until the edges are crisp and bubbles form on the surface, then flip and cook the other side until golden brown and cooked through. 9. Serve topped with coconut cream sauce, pineapple compote, and toasted coconut flakes.

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