Pineapple And Coconut milk Pancake

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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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

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