zoom Hummingbird pancake with caramelised pineapple
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    Hummingbird pancakes with caramelised pineapple

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    Hummingbird pancakes with caramelised pineapple

    Based on the pineapple and banana 'hummingbird' cake,
    these softly spiced pancakes are a tropical treat.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    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.

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