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Pineapple pancakes
Pineapple pancakes
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in bright and fruity pancakes for Pancake Tuesday!
Ingredients:
  • 1 x 440g can pineapple slices in natural juice, drained
  • 225g (1 1/2 cups) self-raising flour
  • 4.00 gm baking powder
  • 35g (1/3 cup) desiccated coconut
  • 40.00 gm caster sugar
  • 250ml (1 cup) milk
  • 40g butter, melted, cooled slightly
  • 4.40 gm vanilla essence
  • 2 eggs
  • 20g butter, extra, chilled
  • Vanilla ice-cream, to serve
  • Maple syrup, to serve
Instructions:
  • Dry the pineapple with paper towel and sift the flour and baking powder into a large bowl. Mix in the coconut and sugar, then create a well in the center.
  • Whisk milk, butter, vanilla, and eggs in a jug using a fork. Pour the milk mixture into the flour mixture and whisk gently until combined.
  • Wrap the additional butter in a paper towel. Heat a large non-stick frying pan over medium-low heat and use the butter to lightly grease the pan. Pour 60ml (1/4 cup) of batter into the pan and spread to create a 12cm-diameter pancake. Place a slice of pineapple on top. Cook for 2 minutes on each side until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
  • Continue cooking the remaining batter and pineapple in 7 additional batches, reheating the pan and wiping with butter between each batch. This will yield a total of 8 pancakes. Divide the pancakes among serving plates and top with ice cream, then drizzle with maple syrup before serving.

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