Step by Step to Serving Delicious Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

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Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF

We hope you got insight from reading it, now let’s go back to vickys pineapple pancakes with syrup, gf df ef sf nf recipe. You can have vickys pineapple pancakes with syrup, gf df ef sf nf using 15 ingredients and 9 steps. Here is how you achieve it.

Below are the ingridients that are required to prepare a heavenly Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:

  1. Get of For the Syrup.
  2. Provide 55 g of butter (1/4 cup).
  3. Use 100 g of sugar (1/2 cup).
  4. Take 120 ml of coconut milk (1/2 cup).
  5. Take 1 tsp of vanilla /rum extract.
  6. You need of For the Pancake Batter.
  7. Get 340 g of crushed pineapple (1.5 cups) drained – reserve juice.
  8. Use 1 of medium, over ripened banana, well mashed.
  9. Get 50 g of sugar (1/4 cup).
  10. Provide 2 tsp of baking powder.
  11. You need 1 tsp of baking soda.
  12. Use 60 ml of melted Stork gold foil block margarine (1/4 cup).
  13. You need 60 ml of light coconut milk.
  14. Take 60 ml of pineapple juice.
  15. You need 170 g of gluten-free flour / plain flour (1.5 cups).

Ready with the ingridients? Below are the procedures on serving Vickys Pineapple Pancakes with Syrup, GF DF EF SF NF:

  1. Start by making the syrup – melt the margarine in a pan then add the sugar and coconut milk.
  2. Bring to the boil then let simmer for 4 minutes.
  3. Stir in the vanilla and take the pan off the heat. Set aside while you make the pancakes.
  4. Mix the ingredients of the batter together apart from the flour.
  5. 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!.
  6. Oil a frying pan, blot away the excess oil and warm the pan over a high heat then turn down to medium.
  7. Using 2 heaping tablespoons of batter per pancake, spoon out 3 pancakes.
  8. When the pancake surface is covered in tiny bursting bubbles, turn them and cook the other side for a minute or until golden.
  9. Serve with the warm syrup poured over.

Whisk the dry ingredients together and the wet seperately. Use the lesser amount of milk for plain flour. Stir together until just combined, don't over mix. Let stand while you prepare the 'swirl'. Cream the sunflower spread, brown sugar and cinnamon together.

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