Coconut Buttermilk Pancakes with Glazed Caramel Pineapple
- 125g butter
- 290g dark brown sugar
- 1kg sliced fresh pineapple
- grated rind and juice of 1 lime
- 3 x 600ml cartons Dairy Farmers Buttermilk
- 20g caster sugar
- 625g self-raising flour
- 1 Tbsp bicarbonate of soda
- 150g toasted coconut (moist flakes)
- 60g caster sugar, extra
- 5 eggs
- butter, for frying
- extra toasted coconut and grated lime rind, for garnish
Melt butter and brown sugar in a large frypan until dissolved. Add pineapple and cook, stirring for 5 minutes until glazed. Add lime juice and simmer until syrupy. Set aside. Combine 600ml Dairy Farmers Buttermilk with caster sugar and lime rind.
Combine flour, bicarbonate of soda, coconut and extra caster sugar in a bowl. Whisk in eggs and remaining buttermilk to form a batter. Allow to stand for 10 minutes. Melt a knob of butter in a frypan and, using 1/3 cup batter for each, cook pancakes for 3-5 minutes over medium heat until the underside is golden. Turn over and cook a further 1-2 minutes until cooked through. Continue with remaining mixture, buttering the pan as necessary.
For each Serving:
Drizzle 60ml of the Lime Buttermilk mixture onto the serving plate, top with 3 Coconut Buttermilk Pancakes and a spoonful of Glazed Caramel Pineapple. Sprinkle with toasted coconut and extra grated lime rind.