Here are two fantastic recipes for pancakes using the same basic batter.
Both pancake batters have no refined sugar!
The intense sweetness of the pineapple pancakes comes from cooking the pineapple in a frying pan until caramelised and luscious. The blueberry pancakes are served with a little golden syrup to provide a sweet contrast to the slightly tart blueberries.
These pancakes are a riff from Jamie Oliver’s Pineapple Pancake Mess from his “Super Food Classics”, see here for Jamie’s original recipe. I was keen to cook a recipe using pineapple – so many in the markets now, at the height of Sydney summer.
My two versions are fairly simple in flavours, with vanilla and cinnamon in the batter. Both are served with fruit and natural yoghurt.
Ingredients
Pancake Batter
150g plain wholemeal flour
30g self-raising flour
300ml semi-skimmed milk
1 large free-range egg
1 tsp vanilla paste or vanilla extract
1/2 tsp ground cinnamon
Pinch of sea salt
Vegetable oil for the frying pan
For the Pineapple Pancakes
1 ripe pineapple
2 tbsp natural yoghurt
20g or a handful of macadamias lightly crushed
For the Blueberry Pancakes
1 punnet (200g) fresh blueberries
2 tbsp natural Greek yoghurt
1 tbs golden syrup
Method – Pineapple Pancakes
Make the batter first and let it stand while you cook the pineapple.
Mix the flour, milk, egg, vanilla, cinnamon and sea salt together, in a blender or by hand. It’s pretty simple to just mix by hand which is what I did.
Cut the ends off the pineapple, then the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm pieces.
Put the pineapple pieces into a frying pan on a medium high heat, and cook the pineapple for 5 to 10 minutes, or until caramelized, turning regularly, then remove to a plate.
For the pancakes themselves, use half of the batter.
Drizzle a little oil into a frying pan on a medium heat, tipping out any excess. You just to make sure the pancake don’t stick.
Add a couple of tablespoons of batter to the frying pan. Cook until bubbles appear on the top of the pancake, then turn and cook on the other side until golden brown. Remove to a plate while you make the rest of the pancakes.
Repeat the process, stacking up the pancakes as you go and covering with foil to keep warm.
Serve the pancakes layered with the caramelised pineapple pieces, with natural yoghurt, crushed macadamias and a drizzle of the pineapple juices.
Method – Blueberry Pancakes
Add half of the blueberries to the other half of the batter, stirring them in. You can keep them whole or crush a few into the batter.
Cook the batter as for the pineapple pancakes. They may need a little longer on each side as they are quite moist.
Serve the pancakes with the rest of the blueberries, the natural yoghurt and a little golden syrup.
The Quirk and the Cool 