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Pineapple Pancakes

Recipe

A pineapple twist on a classic breakfast treat.

Serves: 8 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

  • 60g Plain Flour
  • 15g Caster Sugar
  • 15g Butter, melted
  • 1 Large Egg
  • 200ml Milk
  • ½ fresh Pineapple
  • 150g pack fresh Raspberries
  • Maple Syrup
  • Sunflower Oil, to fry

  

Method

  1. In a food processor add the flour, sugar, melted butter, milk and eggs and process to a smooth batter.
  2. Remove the skin from the pineapple and cut into 8 slices.
  3. Heat some oil in a small frying pan and place a pineapple round in the centre of the pan. Pour the batter around the slice, so that it is surrounded by and touching the batter, but not over it. Cook for a few minutes, then carefully flip over the pancake and cook the other side. Transfer to an oven to keep the pancakes warm while you cook the rest.
  4. Serve sprinkled with the fresh raspberries and drizzled with maple syrup.