Pineapple and coconut pancakes with golden syrup and crème fraiche will transport you to the sunny shores of the Caribbean in the comfort of your own home...
These pineapple and coconut pancakes have a great tropical taste and make for a very tasty dessert. If you’re bored of the same old lemon and sugar our pineapple and coconut pancakes are a great choice and they would be a welcome addition to any Pancake Day feasts you’re planning. We love the subtle nutty flavour that comes from the coconut, combined with the sweet pineapple it’s a real taste sensation! The only thing missing is the sun, sand and sea! A Pina Colada on the side will have to do…
- 250g/10oz our ultimate 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
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.
Fry the batter for 1-2 minutes and when it starts to bubble,
turn over to reveal a crisp and golden side. Cook for a further
1-2 mins and set aside in a warm place. Finish making the rest of the
batter in the same way.
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.