Coconut Pancakes With Caramelised Pineapple
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Serves 4
Ingredient
·
1 1/ 3 cups (200g) plain flour
·
3 tsp baking powder
·
2 tbs caster sugar
·
2 eggs, lightly beaten
·
270 ml can coconut milk
·
Toasted coconut flakes, to serve
·
Caramelised pineapple
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80g unsalted butter, plus extra to grease
·
1/2 pineapple, peeled, cut into thin rounds
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1/ 3 cup (80g) brown sugar
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Finely grated zest and juice of 1 lime.
Pineapple, peeled, cut into thin rounds
Recipe
1. For the
caramelized pineapple, melt the butter in a large frypan over medium heat. Add
the pineapple rounds and sprinkle with the sugar. Cook for 2 minutes, then
turn over, reduce the heat to medium - low and cook for a further 2 minutes or
until beginning to caramelise. Turn once more and add the lime juice. Remove pan
from heat and set aside to cool.
2. To make the pan
cakes, combine the flour, baking powder and sugar in a large bowl. Add the
egg, then add the coconut milk, a little at a time, stirring constantly until
smooth and combined.
3. Heat a large
non-stick fry pan over medium heat and grease with butter. Using 2 tbs batter
for each pan cake, add batter to the pan, in batches, and cook for 2-3 minutes
until bubbles appear on the surface. Flip and cook for a further 2 minutes or
until golden and cooked through. Keep warm.
4. Serve pancakes
with the caramelized pineapple and a drizzle of the caramel sauce from the pan.
Garnish with lime zest and coconut flakes.
