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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.