Pineapple and coconut pancakes with golden syrup and crème fraiche

(10 ratings)

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  • Makes: 16

  • Prep time:

  • Cooking time:

These coconut and pineapple pancakes have a great tropical taste and make for a very tasty dessert


  • 250g/10oz our classic pancake recipe
  • 110g/4 oz sweetened desiccated coconut
  • 1 egg, whisked
  • 2 tbsp golden syrup
  • 350ml milk
  • 200g/8 oz can of crushed pineapple
  • vegetable oil, for frying
  • crème fraiche or plain yoghurt for serving


  1. In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan, under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.
  2. Fry the batter for 1-2 minutes and when it starts to bubble,
  3. turn over to reveal a crisp and golden side. Cook for a further
  4. 1-2 mins and set aside in a warm place. Finish making the rest of the
  5. batter in the same way.
  6. To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s Golden Syrup and top with a dollop of crème fraiche. Delicious served with fruit salad.

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  • 3
(10 ratings)

Your comments

Margaret Watson

This is delicious, but not everyone will know how to make up a pancake batter.

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