Caramelised pineapple pancakes

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.