Roasted Pineapple Pancakes

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By Darren Purchese

Like sunshine on a plate! Great to make with the kids, help them make the batter the night before and then tell them that the batter and they need to rest overnight to be at their best!

The pineapple ring is a cool and unique take on the humble pancake and literally looks like the sun on a plate, you could substitute the pineapple for blueberries and more conventional pancake offering. Serve both with some fresh tangy passionfruit seeds and our silk smooth Passionfruit Curd.

Really easy to make but you need to source a 15 cm or similar diameter heat proof metal ring or use a small 15 cm diameter non stick fry pan

Photo Patricia Niven

Time

12

hour

0

minutes

Degree of Difficulty

Easy

Save

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Portions

4
servings

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Ingredients

Servings

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4 rings pineapple, peeled & cored, sliced into rings 1 cm thick
 q.s. icing sugar
170g plain flour
10g baking powder
½tsp bicarbonate soda
 pinch salt
30g caster sugar
165g eggs, (approx. 3 large eggs)
200 ml milk, full fat
30g unsalted butter
 q.s. canola spray
1

For the batter (the night before)… sieve the flour, baking powder and bicarb of soda into a bowl, add the caster sugar and salt and mix. Slowly mix in the milk, then the eggs, one at a time, and lastly the cold melted butter. Pass the mixture through a sieve into a container. Rest the batter in the fridge for a minimum of a couple of hours but overnight is preferable.

 

2

For the pineapple… dust each side of pineapple well with the icing sugar and set aside. Spray a clean non-stick pan with canola spray and place it onto a low to medium heat. Cook a slice of pineapple in the pan for a couple of minutes on each side to caramelise. Remove the pineapple from the pan and clean the pan with paper towel.

 

3

To cook the pineapple pancakes… spray again with canola spray and again place over a medium heat. Put a greased 15 cm diameter cake ring or metal ring into the pan and place the cooked pineapple slice in the centre. Spoon or pour roughly a quarter of the pancake batter onto the pineapple ring to cover and reach the edges of the ring. Cook for a couple of minutes or until bubbles break in the middle of the pancake. Remove the ring and flip the pancake over and cook for a further minute or two until the middle sprigs back when pushed with a finger.

 

4

To serve… serve hot with passionfruit curd and fresh passionfruit seeds. Repeat to cook three more pancakes. You could also add some cream or creme fraiche to serve. Enjoy

 

1
0 hours 0 minutes

For the batter (the night before)… sieve the flour, baking powder and bicarb of soda into a bowl, add the caster sugar and salt and mix. Slowly mix in the milk, then the eggs, one at a time, and lastly the cold melted butter. Pass the mixture through a sieve into a container. Rest the batter in the fridge for a minimum of a couple of hours but overnight is preferable.

2
0 hours 0 minutes

For the pineapple… dust each side of pineapple well with the icing sugar and set aside. Spray a clean non-stick pan with canola spray and place it onto a low to medium heat. Cook a slice of pineapple in the pan for a couple of minutes on each side to caramelise. Remove the pineapple from the pan and clean the pan with paper towel.

3
0 hours 0 minutes

To cook the pineapple pancakes… spray again with canola spray and again place over a medium heat. Put a greased 15 cm diameter cake ring or metal ring into the pan and place the cooked pineapple slice in the centre. Spoon or pour roughly a quarter of the pancake batter onto the pineapple ring to cover and reach the edges of the ring. Cook for a couple of minutes or until bubbles break in the middle of the pancake. Remove the ring and flip the pancake over and cook for a further minute or two until the middle sprigs back when pushed with a finger.

4
0 hours 0 minutes

To serve… serve hot with passionfruit curd and fresh passionfruit seeds. Repeat to cook three more pancakes. You could also add some cream or creme fraiche to serve. Enjoy