Pancakes are a weekend ritual in our house and now that summer has arrived, I found myself becoming uninterested in pancakes and wanting fruity, tropical flavours for breakfast. This may have also had something to do with the remaining bottle of pineapple juice in my fridge and the bananas in the fruit bowl begging for mercy.
These pancakes were a nice change and perfect for a warm, sunny summer brunch. Next time, I’ll do just pineapple and coconut. It will be like a pina colada pancake! Ok. I’ll stop.
You can put the pineapple chunks or ring into the batter if you like, but I couldn’t be bothered. Maybe next time!
- 225g (1 1/2 cups) self-raising flour
- 1 tsp baking powder
- 1 overripe banana, mashed
- 35g (1/3 cup) desiccated coconut
- 2 tbs caster sugar
- 1/2 cup pineapple juice
- 1/2 cup milk
- 40g butter, melted, cooled slightly
- 1 tsp vanilla essence
- 2 eggs
- extra butter, for greasing
- Vanilla ice-cream, to serve
- 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.
- Whisk together the pineapple juice, milk, butter, vanilla and eggs in a bowl. Pour the milk mixture into the flour mixture. Whisk until just combined, don’t over-mix or they’ll be too tough and chewy.
- Heat a large non-stick frying pan over medium-low heat. Grease the pan with a generous amount of butter.
- Ladle about 1/4 cup of batter into the pan and spread to form a 12cm-diameter pancake. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
- Repeat with the remaining batter, greasing with butter between pancakes. You should get about 8 pancakes from this recipe.
- Top with ice-cream and drizzle over maple syrup.