This time around, I put shredded coconut and coconut milk into the pancake batter. The "syrup" is made from pineapple preserves that were heated to make them more liquidy. For further topping, I put a dollop of whipped cream and some toasted coconut. Next time, I will thin out the pineapple preserves with some water, but these turned out delicious anyways. Worth noting is that I used a gluten-free pancake mix because my mom has a gluten allergy. Usually, these mixes come out rather gritty, but I could not tell the difference with these.
After brunch, I had a 3 hour reprieve until Thanksgiving dinner. At dinner, we had the usual delicious fare: turkey, gravy, potatoes, sweet potato pudding, stuffing, cranberry sauce, rolls, pumpkin pie, apple pie, chocolate bread pudding (made with croissants for extra buttery fatness), and my contribution: carrot cake.
My stepmom and I are big fans of carrot cake, so I thought this would be a nice treat. In the cake and between the layers are also chunks of pineapple for an added twist. On top are candied carrot ribbons made by simmering the carrot in a simple syrup. Special thanks to my mom for helping me asseble this monstocity. I hope everyone else had a wonderful and belt-busting holiday as I did.