Pineapple & Coconut Pancakes with Golden Syrup & Créme Fraiche

Serving

10

Preparation

10 minutes

Cook time

5 minutes

Passive time

10 minutes

Difficulty

2 out of 5

Chocolate Tart

Ingredients

  • Green’s Golden Syrup Pancake mix
  • 100g (4oz) Sweetened desiccated coconut
  • Small can of pineapple
  • 1 Medium Egg
  • 500ml Milk
  • Vegetable oil for frying
  • Crème fraiche or plain yoghurt to serve

TO PREPARE THE PINEAPPLE & COCONUT PANCAKES WITH GOLDEN SYRUP & CRÉME FRAICHE:

  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 teaspoon 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.
  6. Repeat until all of the batter has been used.
  7. To serve, drizzle with the golden syrup and add a spoonful of crème Fraiche.