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HORACE'S HINTS - Pineapple and Coconut Pancakes with Golden Syrup and Crème Fraiche

INGREDIENTS:

  • Pack of Green’s Golden Syrup Pancakes
  • 100g (4oz) of sweetened desiccated coconut
  • small can of pineapple
  • 1 medium sized egg
  • 500ml of milk
  • vegetable oil for frying
  • crème fraiche or plain yoghurt to serve

DIRECTIONS:

  1. In a large bowl, lightly crush the pineapple using a fork or one end of a rolling pin.
  2. Add the pancake mix, egg, milk and coconut and beat together to form a batter. The batter will be very thick at this point.
  3. Heat a small amount of oil in a large frying pan, over a medium heat.
  4. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.
  5. 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 minutes and set aside in a warm place. Repeat until all of the batter has been used.
  6. To serve, drizzle with the golden syrup and add a spoon of crème fraiche.

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