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Hummingbird pancakes with caramelised pineapple
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Based on the pineapple and banana 'hummingbird' cake,
these softly spiced pancakes are a tropical treat.
225g pack fresh pineapple chunks
1 tbsp demerara sugar
2 tbsp dark rum (or water)
1 ripe banana, mashed
150ml coconut milk
1⁄2 tsp ground cinnamon
100g plain flour
1⁄2 tsp baking powder
1 tbsp vegetable oil
Yogurt (Greek or non-dairy coconut milk), to serve
20g pecans, lightly toasted and roughly chopped
1. In a medium pan, toss the fresh pineapple chunks with the sugar and 1 tbsp rum (or water). Cook over a low-medium heat, stirring often, until the sugar has dissolved and begins to caramelise – about 10-15 minutes. While still warm, add the remaining 1 tbsp rum (or water); stir briefly to deglaze the pan. Set aside.
2. With a balloon whisk, mix the mashed banana, coconut milk, cinnamon and salt until smooth and well combined. Stir in the flour and baking powder; the mixture should be thick but pourable, so add a little more liquid or flour if necessary.
3. Heat the oil in a large, non-stick frying pan over a medium-high heat. Working in batches, dollop heaped tablespoons of the mixture into the pan, leaving room for them to spread. Cook for 2-3 minutes until bubbles begin to appear on the tops, then turn and cook for 2 minutes, until golden.
4. To serve, stack the pancakes and top with the pineapple and yogurt. Sprinkle over the pecans and drizzle with any extra rum syrup from the pineapple.
Typical values per serving: