This was the most intense SMPX yet. We used a recipe from The Cafe Pongo Cookbook and made toasted coconut pancakes with pineapple ginger compote. We used fresh pineapple and fresh ginger (this was the first time I've ever bought ginger root and grated it myself). I burned the first batch of "toasted" coconut, but luckily we had enough to try again.
Making the actual pancakes was easy. The pineapple compote was a lot of work. I don't even really know what compote is. But it tasted good.
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