Coconut pancakes with rum-roasted pineapple

Method

1. In a frying pan over a medium heat, gently toast the coconut until golden. Transfer to a plate to cool.
2. For the pineapple, put the sugar in another frying pan over a medium heat and leave it to caramelise for 2-3 minutes, then whisk in the rum. Add the pineapple cubes and fry in the caramel for 2-3 minutes until softened but not completely stewed. Stir in the 20g butter and simmer until the mixture gets to a toffee sauce-like consistency. Turn off the heat and leave the pan on the stove while you make the pancakes.
3. Sift the flour and salt into a mixing bowl, then make a well in the middle. Put the egg yolk and milk in the well then, using a balloon whisk, beat until smooth. In a separate bowl, whisk the egg white until it forms soft peaks, then gently fold into the flour and egg mixture using the whisk. Stir in three quarters of the cooled toasted coconut.
4. Heat a large frying pan over a medium heat. Heat the 5g butter until foaming, then add 2 x 50ml ladlefuls of pancake batter (space them out in the pan). Cook for 2 minutes or until the bases are golden and the tops are starting to set. Flip and cook for another minute.
5. Stir the mint into the pineapple, then spoon over the pancakes. Serve with the ice cream, sprinkled with the rest of the coconut.

This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.