Ingredients

• 125g - plain flour
• 300 ml - coconut milk
• 75 ml - pineapple puree
• 1 - egg
• 1 tsp - baking powder
• 1/4 tsp - bicarbonate of soda
• 2 - cardamom pods, crushed
• 15g - melted butter
• 1 tbsp - brown sugar
• For the syrup:
• 2 tbsp - pineapple juice (without any pulp)
• 1 tbsp - coconut milk
• 3 tsp - icing sugar
• 1 tsp - corn flour

How to Make Pineapple And Coconut milk Pancake

• 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