Upside-down pineapple pancakes
Try these pretty pineapple pancakes for a special brunch or as a quick dessert served with coconut ice cream.
Ingredients
- 135²µ/4¾´Ç³ú plain flour
- 1 tsp baking powder
- pinch salt
- 1 tbsp caster sugar
- 125ml/4½fl oz milk
- 1 free-range egg
- 2 tbsp melted butter, plus extra for cooking
- 435g tin pineapple slices, drained
- maple syrup, to serve (optional)
Method
Put the flour, baking powder, salt and sugar into a large bowl.
Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork.
Pour the liquid into the flour mixture and, using the fork, beat until smooth.
Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring.
When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick.
Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like.