| Servings | serves |
Ingredients
- 2 cups Self Raising Flour
- 1/2 cup Desiccated Coconut
- 1/4 cup Caster Sugar
- 2 cups Milk
- 2 Eggs
- 80 grams Butter melted
- 1/2 Pineapple
- 2 tablespoons Mint shredded
Ingredients
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Instructions
- Combine flour, coconut and sugar in a large bowl. Whisk milk, eggs and 2 tbs melted butter together. Add to dry ingredients gradually and whisk until smooth. Set aside.
- Cut pineapple into quarters. Remove peel and cut 5 mm thick slices.
- Heat a non-stick frying pan over medium heat. Lightly grease pan with a little butter. Pour about 2 tbs of the batter into pan (depending on the size of the pan you should be able to cook 2 or 3 at a time). Cook for 1-2 mins until bubbles appear on the surface. Turn and cook until golden. Transfer to a plate and keep warm.
- Increase heat to medium high and add remaining butter. Fry pineapple slices until golden. Remove from pan and keep warm.
- To serve, layer pancakes onto plates and top with pineapple. Drizzle with syrup and sprinkle with mint. Serve with cream.
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