Caramelised pineapple pancakes
- January 2023
- Makes 4-6 pancakes
- Hands-on time 20 min, plus at least 20 minutes resting
British pancakes take a tropical holiday with this pineapple and coconut topping. The caramelised sweetness of the pineapple is tempered with soothing coconut yogurt, with a scattering of crunchy coconut chips for texture. Stick a cocktail umbrella in it and transport yourself to the Bahamas (just what we need on a dreary Shrove Tuesday!).
Find all of our sweet pancake recipes here.
- 7.7g (4.1g saturated)
- 37.6g (21.6g sugars)
For the pancakes
- 125g plain flour
- 1 medium free-range egg, beaten
- 275-300ml semi-skimmed milk
- Vegetable oil to fry
For the filling
- 425g tin pineapple slices in juice
- 2 tbsp soft light brown sugar
- 100ml Malibu
- 4-6 tbsp coconut yogurt
- Toasted coconut chips to serve
- To make the pancake batter, put the flour and a pinch of salt in a mixing bowl. Make a well in the centre, pour in the egg and whisk, gradually adding the milk as you go. You’re after a smooth batter that’s the consistency of single cream. Cover and leave to rest in the fridge for at least 20 minutes or up to 12 hours.
- Meanwhile, put a griddle pan over a high heat. Drain the pineapple slices, reserving the juice, then sprinkle the fruit with the sugar. Add the slices to the hot griddle pan sugar-side down and cook for 1-2 minutes until charred bar marks appear. Flip and cook for another 1-2 minutes, then set aside on a plate.
- Return the griddle pan to the heat and pour in the Malibu. Simmer for 3-5 minutes until reduced by two thirds, then pour in the reserved pineapple juice. Continue to simmer for another 5 minutes until the juice has reduced and turned syrupy. Set aside.
- Put a wide frying pan over a medium heat and give your rested pancake batter a quick whisk. Use a piece of kitchen paper to wipe a splash of vegetable oil all over the pan, then add a ladleful of the pancake batter, swirling the pan to create an even, thin crepe-style pancake. Cook for 1-2 minutes, then loosen the edges with a thin spatula or palette knife and carefully flip. Cook for another minute.
- Carefully slide the pancake onto a serving plate and top with a spoonful of coconut yogurt, a few pineapple slices and a drizzle of the Malibu syrup. Garnish with coconut chips, then continue making pancakes until all the batter and filling is used up.
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