Ingredients
- 200 g of pineapple chunks, in juice, drained
- 325 g of sweet potato, peeled and chopped
- 250ml milk
- 125g plain flour
- 1 egg
- 2 tbsp of honey, plus extra to drizzle when served
- 1 squeeze of fresh lemon juice
- 3 tbsp of golden caster sugar
- 1 tbsp butter, melted
- 1 tsp of baking powder
- 3 tbsp of vegetable oil, for frying
Method
Step 1
Boil the sweet potatoes in a pan of water until tender, then drain and cool.Step 2
Meanwhile, when making the basic pancake mix, add the baking powder and sugar to the flour. Pour in just 125ml milk and the melted butter. Combine everything with a whisk (an electric one works well). Once all the flour is incorporated, add the remaining milk and, using your whisk, combine it all. Transfer to a jug and rest in the fridge for at least 30 minutes.Step 3
When ready to cook, mash the sweet potatoes and stir through the batter to combine.Step 4
Melt a little oil in a frying pan and once hot add 2 tbsp batter. Gently fry the pancake on both sides, turning with a spatula. When golden brown, set aside and keep warm then continue with the rest of the batter.Step 5
While the pancakes are cooking, place the pineapple, honey, lemon and ginger in a pan and gently heat through.Step 6
Serve the pancakes topped with the spiced pineapple and extra honey if desired