Mix the egg with coconut milk, pineapple puree, sugar and cardamom pods.
Sift the flour, baking powder and bicarbonate of soda and make it into a smooth batter.
Heat a non-stick pan and grease it slightly with oil or butter. Pour a ladle full of batter into the pan and swirl it around. Cook for 2 minutes, turn it to the other side and cook for another 2 minutes.
Repeat with the remaining batter.
Prepare the syrup by heating all the syrup ingredients in a pan until they reach a sauce consistency not too thick.
Drizzle the syrup over the pancake and serve.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
Kamala Swaminathan is a food enthusiast who loves to attempt traditional South Indian Vegetarian recipes.