Pineapple Pancakes

Ingredients

1 x 440g can Golden Circle Pineapple Thins in Natural Juice, drained
225g (1 1/2 cups) self-raising flour
1 teaspoon baking powder
35g (1/3 cup) desiccated coconut
2 tablespoons caster sugar
250ml (1 cup) milk
40g butter, melted, cooled slightly
1 teaspoon vanilla essence
2 eggs
20g butter, extra, chilled
Vanilla ice-cream, to serve
Maple syrup, to serve

Method

Step 1
Pat the pineapple dry with paper towel. Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre.
Step 2
Use a fork to whisk together the milk, butter, vanilla and eggs in a jug. Pour the milk mixture into the flour mixture. Use the fork to whisk until just combined.
Step 3
Wrap the extra butter in a piece of paper towel. Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease. Pour 60ml (1/4 cup) of batter into the pan and spread to form a 12cm-diameter pancake. Top with a slice of pineapple. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 4
Repeat, in 7 more batches, with the remaining batter and pineapple, reheating the pan and wiping with butter between batches, to make 8 pancakes. Divide the pancakes among serving plates. Top with ice-cream and drizzle over maple syrup to serve.