Roasted pineapple pancakes

Created by Darren Purchese | Serves 4


  • 4 slices of pineapple, sliced 1cm thick and core remove
  • Icing sugar, as needed
  • 170 grams of plain flour
  • 10 grams of baking powder                
  • a pinch of bicarbonate of soda
  • 1 teaspoon of salt
  • 30 grams caster sugar
  • 3 eggs, lightly beaten
  • 200mls milk
  • 30 grams unsalted butter,  melted and cooled 


  1. Dust each side of pineapple well with the icing sugar.
  2. Sieve the flour, baking powder and bicarbonate of soda together. Add the sugar and salt to the sieved flours and mix.
  3. Slowly mix in the milk, then the eggs, one at a time, and lastly the cold melted butter. Pass the mixture through a sieve into a container. Rest the batter in the fridge for a minimum of an hour but overnight is good.
  4. Spray a clean non-stick pan with canola spray and place it onto a low to medium heat. Cook a slice of pineapple in the pan for a couple of minutes on each side to caramelize. Remove the pineapple from the pan and clean the pan with paper towel. Spray again with canola spray and again place over a medium heat. Put a greased 15cm cake ring into the pan and place the pineapple ring in the centre.
  5. Spoon or pour pancake batter onto the pineapple ring to cover and reach the edges of the ring
  6. Cook for a couple of minutes or until bubbles break in the middle of the pancake. Remove the ring and flip the pancake over and cook for a further minute or two until the middle sprigs back when pushed with a finger.
  7. Serve hot with passionfruit curd and fresh passionfruit seeds.

Tip: Make the batter the night before as it is better rested and the job is a quick one in the morning.