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Celebrate Pancake Tuesday with these sunny, fruity treats.
Preparation Time 15 minutes
Cooking Time 35 minutes
Makes 8
Ingredients
1 x 440g can Golden Circle Pineapple Thins in Natural Juice, drained
225g (1 1/2 cups) self-raising flour
1 tsp baking powder
35g (1/3 cup) desiccated coconut
2 tbs caster sugar
250ml (1 cup) milk
40g butter, melted, cooled slightly
1 tsp vanilla essence
2 eggs
20g butter, extra, chilled
Vanilla ice-cream, to serve
Maple syrup, to serve
Method
1. Pat the pineapple dry with paper towel. Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
2. Use a fork to whisk together the milk, butter, vanilla and eggs in a jug. Pour the milk mixture into the flour mixture. Use the fork to whisk until just combined.
3. Wrap the extra butter in a piece of paper towel. Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease. Pour 60ml (1/4 cup) of batter into the pan and spread to form a 12cm-diameter pancake. Top with a slice of pineapple. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
4. Repeat, in 7 more batches, with the remaining batter and pineapple, reheating the pan and wiping with butter between batches, to make 8 pancakes. Divide the pancakes among serving plates. Top with ice-cream and drizzle over maple syrup to serve.
Notes
What could go wrong? Don't worry if your batter is lumpy in step 2. If whisked until smooth, the pancakes will be tough.
Source
Good Taste - February 2008, Page 66
Recipe by Tracy Rutherford
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