Coconut pancakes with rum-roasted pineapple recipe | delicious. magazine
This recipe adds the tropical combination of pineapple and coconut to pancakes to make brunch even more of a treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 80g desiccated coconut
- 65g self-raising flour
- Pinch fine sea salt
- 1 medium free-range egg, separated
- 60ml milk
- 5g butter
- 2 scoops vanilla ice cream to serve
- For the pineapple
- 50g dark soft brown sugar
- 50ml dark rum
- 100g pineapple, peeled and cut into 2cm cubes
- 20g butter
- 4-5 fresh mint leaves, finely sliced
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