Chef Ethan Kostbar is the executive chef at Moderne Barn in Armonk, N.Y. He grow up in Israel and later attended the Culinary Institute of America. He has worked at the Gramercy Tavern Restaurant in New York City and with Chef Michel Nischan as Chef de Cuisine at Paul Newman’s Dressing Room Restaurant in Westport, Conn.
Nothing elevates plain-old pancakes like pineapples and rum. Chef Ethan Kostbar, the executive chef at Moderne Barne in Armonk, N.Y. has invented this tropical twist on the classic pancake for the restaurant's new brunch menu. "With brunch, I have the chance show a playful side to my cuisine," said Chef Ethan Kostbar. "We’re using the same high-quality ingredients and serving them with a lighthearted twist."
Pancake Batter Ingredients
- 3 1/2 Cup flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/2 Teaspoon vanilla extract
- 1 Tablespoon sugar
- 2 Eggs
- 6 Cup milk
- 2 Tablespoon unsalted butter melted
- 2 Pineapples
- 1 Cup Meyer Rum
- 1/4 Cup dark brown sugar
- 1 Cinnamon stick (cut in quarters)
- 2 Tablespoon unsalted butter
In a large bowl, sift the dry ingredients (flour, baking soda, baking powder, and sugar) together.
Fold in wet ingredients (vanilla extract, eggs, milk, butter), and mix until smooth.
Peel and core pineapple, slicing into ½ inch circles.
Place butter in sauté pan with the cinnamon stick.
Melt the butter until it turns brown.
Add Pineapple and Sauté on both sides.
Deglaze pan with Meyer rum.
Add brown sugar and stir.
Remove pineapple and set aside to cool.