This was a recipe I made up when I worked in the US Virgin Islands and these were the perfect Caribbean flavours


  1. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
  2. In a separate bowl or jug, mix together the buttermilk, milk, eggs melted butter and cream of coconut.
  3. Stir all the ingredients together- take an ice cream scoop or a wide espresso cup to get even pancakes
  4. Melt a small knob of butter in a large flat crepe or frying pan-scoop the pancake mixture and cook 5 at a time to ensure no burning – Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling then flip and cook one more minute until brown. put on the sides of a large platter and keep warm until all are cooked. In the middle of the platter arrange small bowls with banana and crushed pineapple and a small jug with warm maple syrup mixed with the rum