Darren Purchese’s Roasted Pineapple Pancakes

Darren Purchese's pineapple pancakes

Bring a tropical twist to lazy weekend breakfasts with these roasted pineapple pancakes

For the pancakes:
• 4 x 1cm pineapple slices, thick core removed
• icing sugar, for dusting
• 170g plain flour
• 10g baking powder
• pinch bicarbonate of soda
• 30g caster sugar
• 1 teaspoon salt
• 200ml full-cream milk
• 3 eggs
• 30g unsalted butter, cold melted
• fresh passionfruit pulp, to garnish

For the passionfruit curd:
• 2 eggs
• 50ml passionfruit juice, strained
• 65g unsalted butter, softened
• 100g caster sugar
• 1 gold-strength gelatine leaf, soaked and drained

1 To make the passionfruit curd, place all the ingredients, except the gelatine, in a bowl and whisk well to combine.
2 Place the bowl over a saucepan of simmering water and whisk the mixture regularly. Continue to cook and heat, being careful of the steam, which can burn.
3 Check your water does not run dry in the pan. Top up the water if needed. Heat the curd to 82°C using a digital thermometer to check the temperature.
4 Prepare a large bowl of iced water.
5 Once the temperature has been reached, remove the bowl from the saucepan and add the gelatine and mix well to dissolve it. Pour the curd into a bowl.
6 Set this bowl in the larger bowl of iced water, stirring occasionally, to cool the curd down quickly. Store in the refrigerator until needed.
7 Dust each side of the pineapple slices well with the icing sugar.
8 Sift the flour, baking powder and bicarbonate of soda together in a bowl. Add the sugar and salt and mix to combine.
9 Slowly mix in the milk, then the eggs, one at a time, mixing well after each addition, and lastly the cooled melted butter. Pass the mixture through a sieve into a container. Rest the batter in the refrigerator for a minimum of 1 hour.
10 Spray a non-stick frying pan with canola oil and place it over medium– low heat. Cook a slice of pineapple for a couple of minutes on each side to caramelise.
11 Remove the pineapple from the pan and clean the pan with paper towel. Spray again with canola oil.
12 Put a greased 15cm diameter pastry ring into the frying pan and place the pineapple slice in the centre.
13 Spoon or pour pancake batter into the pineapple ring to cover the pineapple, around 1 cm in thickness and to reach the edges of the ring. Cook for a couple of minutes or until bubbles break in the centre of the pancake.
14 Remove the ring, flip the pancake over and cook for a further minute or two until the centre sprigs back when pushed with a finger. Repeat with the remaining pineapple slices and batter.
15 Serve hot with passionfruit curd and fresh passionfruit pulp.

Recipe courtesy of Darren Purchese, extracted from Lamingtons & lemon tart

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