These pancakes are perfect for a weekend breakfast. I only have time to make pancakes for breakfast at weekends when I have longer time to prepare something special for a relaxing day.
I often make pancake, but this time, I made an alternation to the familiar pancake by topping a slice of pineapple on top. So, these pancakes are not only soft but also very juicy and fragrant with pineapple flavor. At the same time I consume both fresh fruit and cake all in one breakfast.
Ingredients (make 6-8 pancakes)
- 1 pineapple, cut into round slices of 1cm thick (you may used the canned pineapples)
- 225g self-raising flour
- 1 tsp baking powder
- 35g desiccated coconut
- 2 tbs white sugar
- 250ml milk
- 40g unsalted butter, melted, cooled slightly
- 1 tsp vanilla essence
- 2 eggs
- 20g butter, extra, chilled
- Vanilla ice-cream or maple syrup, to serve
- Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
- Use a fork to whisk together the milk, butter, vanilla and eggs in a jug. Pour the milk mixture into the flour mixture. Whisk until just combined.
- Wrap the extra butter in a piece of paper towel. Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease. Pour 60ml of batter into the pan and spread to form a 12cm-diameter pancake. Top with a slice of pineapple. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
- Repeat with the remaining batter and pineapple, reheating the pan and wiping with butter between batches. Divide the pancakes among serving plates. Top with ice-cream or drizzle with maple syrup to serve.