Nutrition per portion
Our tropical fruit pancakes are proof that a classic, light pancake batter can taste luxurious when topped with the right ingredients. These fruit pancakes are so quick to put together, and bring a little sunshine into the kitchen with the caramelised pineapple and fresh mango. So no matter how cold it is outside, with one mouthful of our tropical fruit pancakes, you’ll be transported to the sunny shores of the Caribbean.
Tossing the pineapple in icing sugar before pan-frying gives a delicious crisp, caramelised coating that turns chewy as it hardens.
If tropical fruits don’t make your taste buds sing you could also try mixing 1/2 tsp mixed spice with the zest of 1 orange and 2tbsp brown sugar into some crème fraiche. Fill the pancakes with the mixture and top with broken pecans and a drizzle of maple syrup.
For something a little more British try rhubarb compote with a spoonful of ricotta cheese – the sharp rhubarb is perfect with the smooth, creamy cheese.
- 100g flour
- 1 free-range egg
- 250ml milk
- 80g butter
- 1 pineapple, cut into chunks
- 2tbsp icing sugar
- 2 mangoes, sliced
- 4tbsp toasted coconut slices
- 300ml double cream, lightly whipped
- 4tbsp maple syrup or regular syrup
- 2 limes or lemons, cut into wedges
Sift the flour in a large bowl. Whisk the egg with the milk. Pour into the flour, constantly whisking to form a smooth batter. Heat 40g of the butter in a small pan (reserve the rest for the pineapple) and stir through the pancake batter. Fry small ladlefuls of the mixture in a pan for 1-2 mins each side until golden in colour. Remove and keep warm covered with a clean tea towel.
Toss the pineapple in the icing sugar and pan-fry in the remaining butter for 1 min each side or until caramelised.
To serve, top the warm pancakes with pineapple, mango, coconut and whipped cream. Drizzle over the syrup and a squeeze of lime or lemon.