Buttermilk Pancakes with Caramelized Pineapple

Whether I am preparing pancakes for Shrove Tuesday (Pancake Day) or any other
day, these thin little indulgent pancakes are my favourite. They start off as a
basic pancake but the addition of buttermilk makes them light and soft. Served
them folded with a topping of either fresh or canned caramelized pineapple along
with dripping pan juices, and you will find them totally powerless to resist!!!

Servings: 4 people

Author:

Prep Time
30 minutes

Cook Time
20 minutes

Resting time
30 minutes

Total Time
1 hour, 20 minutes

Course:

Breakfast

Cuisine:

American Australian British

Keywords:

breakfast pineapple tropical Pancakes Caramelized Pineapple

Instructions

1 Place flour in a medium glass bowl and make a well in the centre. Add the egg
and salt. Pour buttermilk in a steady stream and start whisking. Add 2 tbsp.
melted butter. Continue pouring the rest of the buttermilk and whisk till the
ingredients are just combined to form a batter. Do not over-mix the batter.
Stand for 30 minutes. Pour the mixture into a jug as it makes it easier to pour.
2 Pre-heat a medium size non-stick frying pan on medium heat. Once the pan is hot,
reduce to low to medium heat. Grease the pan very lightly with a little of the
remaining melted butter and pour about ½ a cup of the batter in the centre of
the pan. Lift the pan and swirl gently in a circular motion until the batter
covers the bottom of the pan and you have a pancake approximately 14 cm in
diameter. Cook for 50 seconds or until bubbles appear on the surface of the
pancake and the base looks a beautiful golden colour. As these are thin
pancakes, gently push the spatula to the centre of the pan, lift the pancake
carefully and flip over to turn. Cook for 40 seconds or until brown spots appear
on the underside.
3 Remove and stack the pancakes in between pieces of baking paper on a warm tray.
Repeat with remaining batter.
4 If you are using fresh pineapple, peel, core and cut into bite size chunks. You
should have 400 g peeled and cored pineapple chunks. You may use freshly cut
pineapple chunks available in your local supermarket. They come in tubs of 200g
each. You may also use canned pineapple chunks or rings cut into half moons.
5 Heat butter in the same non-stick medium size frying pan over medium-high heat
just until it becomes frothy. Add the pineapple chunks/half moons and cook for 4
minutes or until brown on the underside. Your may swirl the pan a little to
distribute the butter around the pineapple. Turn and sprinkle sugar one
tablespoon at a time. Add 2 tablespoon water, and cook for a further 2-3 minutes
or until the sugar has dissolved, pineapple caramelized and the pan juices have
thickened slightly. Stir in the vanilla.
6 Divide the pineapple among the pancakes. Place pineapple in one quarter and fold
each pancake into half over the filling. Fold them to form quarters again.
7 Serve two pancakes on each plate drizzled with pan juices immediately.

Buttermilk Pancakes with Caramelized Pineapple

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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