PINEAPPLE UPSIDE DOWN PANCAKES

We always had this debate when we were young, yay or nay to warm pineapple? I’m yay, especially when it’s yummy and caramelised… and part of a fluffy pancake.

These are super easy. like dead easy. don’t go buying your bottle pancake mix, make these.

we all end up throwing out the first pancake in a batch, dunno what it is, but you’re not going to want to fuck it up making these. no pineapple pancakes in the bin please.

Tearing your mint leaves brings out the yummiest flavour, especially when combined with the buttery honey mix on these guys. when you shred them on the hot pancakes they softened and almost wilt into the buttery honey mix and it’s pure heaven in a fluffy buttery bite.

Makes 8 pancakes

  • 200g self raising flour
  • 250ml milk
  • zest 2 lemons
  • 1 tsp baking powder
  • 2 eggs
  • sea salt
  • 8 pineapple rings
  • 1 tbsp sunflower oil
  • butter, to serve
  • honey, to serve
  • small handful mint leaves, torn
  • whisk together the flour, milk, lemon zest, baking powder, eggs and a pinch of salt in a bowl. leave to the side and allow to expand while you heat the pan.
  • place a large non stick crepe pan or frying pan on a low to medium heat.
  • brush the oil into the pan to coat and they pop a pineapple ring onto the pan. pour a couple of tablespoons of the batter on top to just barely creep out over the top of the ring. allow to cook for 3-4 minutes until risen and golden. flip and repeat. you can have about 2 or 3 of these on the go at a time in the pan, depending how adventurous, or hungry you are!!
  • Repeat until all the rings and mix is used up.
  • Serve with a knob of butter, drizzle of honey and some torn mint leaves.

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