Gingerbread hotcakes with caramelised pineapple

Gingerbread hotcakes with caramelised pineapple

William Meppem

These hotcakes are excellent all year round. As the season changes, simply change the fruit; for example, use poached quinces in the autumn, poached pears in the winter, and fresh mango through spring and summer. Hotcakes make a luscious dessert when accompanied by vanilla ice-cream.


Quantity Ingredient
6 slices ripe fresh pineapple, 1 1⁄2 cm thick, peeled and central core removed
285g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 eggs
55g brown sugar
150g butter
2 tablespoons treacle
475ml buttermilk
1 vanilla pod, split and scraped
200ml maple syrup
2 tablespoons vegetable oil
100g caster sugar
75ml pineapple juice
vanilla yoghurt, to serve


  1. Preheat oven to 180°C.
  2. Using a 7 cm diameter biscuit cutter, trim the pineapple slices into 6 neat circles.
  3. Sift the flour, baking powder, bicarbonate of soda, salt and spices into a bowl.
  4. In another bowl, whisk the eggs and brown sugar together for a few minutes, until the sugar is dissolved.
  5. Melt 50 g of the butter in a small saucepan, add the treacle and warm together over a very low heat. Take off the heat and combine with the buttermilk, then gradually pour onto the dry mixture, stirring constantly, until a smoothish batter results – do not over-mix. Fold in the egg and sugar mixture, again being careful not to over-mix. Allow to rest for at least 5 minutes in the refrigerator.
  6. In a small bowl, add the vanilla to the maple syrup, whisk well to combine and leave to infuse until required.
  7. Heat a large non-stick frying pan over a medium heat, and add the vegetable oil. When the pan is extremely hot add the pineapple slices. Fry until they begin to colour, for about 1 minute, then turn over and continue cooking on the other side for a minute or so. Now add the caster sugar to the pan, stirring the pineapple as the sugar bubbles and caramelises. Turn the pineapple over and continue cooking for another minute over a slightly lower heat, then add the remaining butter and continue cooking until the butter forms a caramel. Add the pineapple juice and continue cooking for 5 minutes until very syrupy, turning the pineapple over every so often to colour evenly.
  8. When the pineapple is rich in colour and soft, remove from the pan onto a tray. Butter the base of six 7 cm diameter non-stick blini pans and put a pineapple slice in each. Now ladle some pancake mix over the pineapple until the pan is full. Put the pans on a baking tray and bake in the oven for 10 minutes, until well risen and firm to the touch. Check with a skewer to ensure the batter is cooked through – if the skewer comes out clean the hotcake is done.
  9. Invert a hotcake onto each serving plate. Spoon a generous amount of vanilla-infused maple syrup over each one. Serve with vanilla yoghurt.
high end
fine dining
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