Celebrate Pancake Tuesday with these sunny, fruity treats.
Cooking Time
Preparation Time :0 Min
Cook Time : 0 Min
Total Time : 0 Min
Ingredients
Serves :
1 x 440g can pineapple slices in natural juice, drained
225g (1 1/2 cups) self-raising flour
1 teaspoon baking powder
35g (1/3 cup) desiccated coconut
2 tablespoons caster sugar
250ml (1 cup) milk
40g butter, melted, cooled slightly
1 teaspoon vanilla essence
2 eggs
20g butter, extra, chilled
Vanilla ice-cream, to serve
Maple syrup, to serve
Directions
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.
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.