Last updated on Feb 5th, 2021 at 09:39 am
A delicious breakfast option, or even a midday treat, served with thick Greek yoghurt and mixed fruit. The kids will love it.
- 500ml flour
- 10ml baking powder
- 85ml sugar
- 100ml desiccated coconut
- 2 XL eggs
- 500ml milk
- 85ml melted butter
- 1 fresh pineapple, very thinly sliced
- In a large bowl, sift together the dry ingredients (flour, baking powder and sugar) and then add the coconut.
- Beat together the wet ingredients (eggs, milk and melted butter) and then add the wet ingredients to the dry ingredients. Refrigerate for 15 minutes.
- Heat some oil and a little butter in a large non-stick frying pan over a medium heat. Using a serving spoon or ice cream scoop, spoon the batter into the pan (4 or 5 per batch, top each spoonful with a thin pineapple ring and cook for a minute or two. Turn and cook for a further minute or two on the other side