Caramelised Pineapple & Coconut Pancakes with Mint Syrup & Lime Yogurt
Fresh fruity flavours reminiscent of the Caribbean.
For the pancakes:
- 100g plain flour
- pinch of salt
- ½ tsp cinnamon
- 2 medium eggs
- 300ml milk unsweetened coconut milk
For the filling:
- 1 fresh pineapple, peeled, sliced and cut into small chunks
- 2 tbsp light muscavado sugar
- juice and rind of 2 limes
- 300ml Greek yogurt
- handful fresh mint leaves, sliced
- To make the filling: place the pineapple chunks in a bowl with the sugar and juice of 1 lime, stir well to coat the chunks.
- Place the yogurt in a bowl and stir in the line rind and remaining juice. Cover and chill
- Preheat an Aga griddle pan or frying pan on the boiling plate. Drain the pineapple a little, reserve the juices and put the chunks into the pan to caramelise for about 5 minutes each side until starting to colour. Remove from the pan and keep warm. Pour the juices into the pan and allow them to heat through, pour over the pineapple and stir in half the mint. Keep warm.
- To make the pancakes; Sift the flour, salt and cinnamon into a bowl, make a well in the centre. Whisk the eggs and milk together and gradually add the milk, beating to form a smooth batter. Pour into a jug.
- To fry the pancakes; preheat an Aga frying pan on the boiling plate. Add a little butter to grease the pan this also gives a deliciously golden finish to your pancakes.
- Pour in enough batter to thinly coat the base of the pan, swirl it around to reach all the edges. Cook for about 2 minutes until the underside is golden and pancake moves freely.
- If you are feeling adventurous you can toss the pancake, if not use a spatula and gently turn it over. Cook for a further minute, until browned.
- Stack on a plate with circles of greaseproof in between and then cover with foil and keep warm in the simmering oven until you are ready to serve.
- Divide the pineapple pieces between the pancakes, spoon over a tablespoon of the mint syrup. Then roll or fold the pancakes, place them on a warmed plate, pour over any remaining syrup and serve with the lime yogurt. Alternatively the yogurt can be combined with the pineapple in the filling. Sprinkle with remaining mint leaves and dust with icing sugar, if desired.
- Serve and eat immediately.
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