Pina Colada Pancakes

Bring some sunshine to Pancake Day (or any day for that matter!) with this fluffy, flavour filled, family friendly flip (pun intended!) on the retro cocktail. No alcohol needed, just the two key flavours of coconut and pineapple, twisted with fragrant lime, all shining together like the Caribbean sun! 

Makes 8 Pancakes - Serves 2 (easily scaled)

INGREDIENTS 

For the Pancakes

2 eggs
100ml Coconut Cream
100ml Milk
140g Self Raising Flour
1 tsp Baking Powder
Zest of 1 Lime
2 tbsp Toasted Coconut Flakes – crushed (I used Urban Fruit) (or use toasted Desiccated Coconut)
4 tbsp Maple Syrup
1/8 tsp (pinch) of Sea Salt
25g Butter (to fry)
2 tsp Vegetable Oil (to fry)

For the Pineapple

227g Tin (140g drained) of Pineapple Slices
2 tbsp Lime Juice
A little Maple Syrup to glaze

For the Lime Cream
150ml Double Cream
1 tsp Icing Sugar – sifted
Zest of Half a Lime 

Extras to serve

Grated Lime Zest
Toasted Coconut Flakes
Maple Syrup

METHOD

1. First, prep the pineapple. Remove from the tin and drain well on kitchen towel then squeeze the lime juice over both sides of each slice. Set aside.

2. Separate the eggs putting the yolks into one bowl and the whites into another.

3. To the yolks, add the flour, baking powder, lime zest, crushed coconut flakes, salt, maple syrup, milk and coconut cream. Leave to one side for a moment.

4. Whisk the egg whites until stiff and frothy.

5. Whisk all the other ingredients and then gently fold the whites into the mixture to make a thick but light and frothy batter. Set aside.

6. Next make the cream. In a bowl, add the cream, the lime zest and sift in the icing sugar. Whisk until soft. Always stop just before you think it’s done to keep it pillowy and light. Set aside. 

6. Place a griddle pan on a medium-high heat and add the pineapple slices to cook and get those distinct char lines. This won’t take long so check after 20 seconds and then flip when golden. Cook on both sides and remove to a, oven proof plate and brush with a little maple syrup to glaze. 

7. Turn oven on low (100 degrees) and add the pineapple to keep warm as you make the pancakes. 

8. Put a large, non-stick pan on a medium heat and brush all over with the oil.

9. Add a little of the butter and as soon as it’s melted and frothy start to make the pancakes. 

10. I use a 1/4 Cup measure of batter per pancake, pouring it into the pan, but two heaped tablespoons will be fine. (I normally make 2-3 pancakes at a time in a 32cm pan).

11. As soon as bubbles form all over the batter, carefully but swiftly flip each pancake. 

12. Cook until golden brown and transfer to a plate in the low oven to keep warm with the pineapple then repeat the process with a little butter for each batch until all the batter has been used up.

13. To serve, stack the pancakes together with the pineapple slices, add a dollop of the lime cream on top, sprinkle over a little extra lime zest and some coconut flakes for crunch and finally a drizzle of maple syrup! Enjoy.