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

Method:

1. Mix the egg with coconut milk, pineapple puree, sugar and cardamom pods.
2. Sift the flour, baking powder and bicarbonate of soda and make it into a smooth batter.
3. 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.
4. Repeat with the remaining batter.
5. Prepare the syrup by heating all the syrup ingredients in a pan until they reach a sauce consistency not too thick.
6. Drizzle the syrup over the pancake and serve.
7. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz