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We hope you got benefit from reading it, now let’s go back to vickys pineapple pancakes with syrup, gf df ef sf nf recipe. You can cook vickys pineapple pancakes with syrup, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:
- Get For the Syrup
- Provide 55 g butter (1/4 cup)
- Take 100 g sugar (1/2 cup)
- Get 120 ml coconut milk (1/2 cup)
- Prepare 1 tsp vanilla /rum extract
- Prepare For the Pancake Batter
- Prepare 340 g crushed pineapple (1.5 cups) drained - reserve juice
- Get 1 medium, over ripened banana, well mashed
- You need 50 g sugar (1/4 cup)
- You need 2 tsp baking powder
- Provide 1 tsp baking soda
- Use 60 ml melted Stork gold foil block margarine (1/4 cup)
- Prepare 60 ml light coconut milk
- Use 60 ml pineapple juice
- Get 170 g gluten-free flour / plain flour (1.5 cups)
Steps to make Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:
- Start by making the syrup - melt the margarine in a pan then add the sugar and coconut milk
- Bring to the boil then let simmer for 4 minutes
- Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes
- Mix the ingredients of the batter together apart from the flour
- Whisk in the flour until you have a nice batter, not too runny. If using plain flour don't overwork it. It's ok if you have a few lumps. Over mixed batter leads to rubbery pancakes!
- Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium
- Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes
- When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden
- Serve with the warm syrup poured over
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