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- 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
- Dust each side of pineapple well with the icing sugar.
- Sieve the flour, baking powder and bicarbonate of soda together. Add the sugar and salt to the sieved flours and mix.
- 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.
- 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.
- Spoon or pour pancake batter onto the pineapple ring to cover and reach the edges of the ring
- 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.
- 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.
This recipe is a delicious treat to be enjoyed occasionally and is an excerpt from Darren’s book Lamingtons & Lemon Tart copyright Hardie Grant Books.