Roasted pineapple pancakes

Roasted pineapple pancakes

By
From
Lamingtons & lemon tart
Serves
4
Photographer
Patricia Niven

These are fun to make with the kids. Help them make the batter the night before – tell them both they and the batter need rest overnight to be at their best the next day. I’ve used pineapple for a cool new take on the humble pancake, but blueberries work just as well. Really though, the options for toppings and fillings are almost endless.

Ingredients

Quantity Ingredient
4 x 1cm pineapple slices, thick core removed
icing sugar, for dusting
170g plain flour
10g baking powder
pinch bicarbonate of soda
30g caster sugar
1 teaspoon salt
200ml full-cream milk
3 eggs
30g unsalted butter, cold melted
fresh passionfruit pulp, to garnish

Passionfruit curd

Quantity Ingredient
2 eggs
50ml passionfruit juice, strained
65g unsalted butter, softened
100g caster sugar
1 gold-strength gelatine leaf, soaked and drained

Method

  1. To make the passionfruit curd, place all the ingredients, except the gelatine, in a bowl and whisk well to combine.
  2. Place the bowl over a saucepan of simmering water and whisk the mixture regularly. Continue to cook and heat, being careful of the steam, which can burn. Check your water does not run dry in the pan. Top up the water if needed. Heat the curd to 82°C using a digital thermometer to check the temperature.
  3. Prepare a large bowl of iced water.
  4. Once the temperature has been reached, remove the bowl from the saucepan and add the gelatine and mix well to dissolve it. Pour the curd into a bowl.
  5. Set this bowl in the larger bowl of iced water, stirring occasionally, to cool the curd down quickly. Store in the refrigerator until needed.
  6. Dust each side of the pineapple slices well with the icing sugar.
  7. Sift the flour, baking powder and bicarbonate of soda together in a bowl. Add the sugar and salt and mix to combine.
  8. Slowly mix in the milk, then the eggs, one at a time, mixing well after each addition, and lastly the cooled melted butter. Pass the mixture through a sieve into a container. Rest the batter in the refrigerator for a minimum of 1 hour.
  9. Spray a non-stick frying pan with canola oil and place it over medium– low heat. Cook a slice of pineapple for a couple of minutes on each side to caramelise. Remove the pineapple from the pan and clean the pan with paper towel. Spray again with canola oil.
  10. Put a greased 15 cm diameter pastry ring into the frying pan and place the pineapple slice in the centre. Spoon or pour pancake batter into the pineapple ring to cover the pineapple, around 1 cm in thickness and to reach the edges of the ring. Cook for a couple of minutes or until bubbles break in the centre of the pancake.
  11. Remove the ring, flip the pancake over and cook for a further minute or two until the centre sprigs back when pushed with a finger. Repeat with the remaining pineapple slices and batter.
  12. Serve hot with passionfruit curd and fresh passionfruit pulp.

Tip:

  • The curd can also be cooked in the microwave by placing all the ingredients, except the gelatine, in a microwave-safe bowl. Mix well and cook in the microwave for 20 seconds on High then stir vigorously. Repeat these steps until the curd is starting to bubble and is smooth and shiny. Remove from the microwave and add the soaked gelatine. Mix well again and proceed with the method above.
Tags:
darren purchese
burch and purchese
sweet studio
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