[Mother's Day Brunch] Tropical Pancakes & Charred Pineapple

While the crumb is baking, peel and core the pineapple (see ingredients), then cut into thin slices. Cut the lime into wedges. Heat a large non-stick frying pan over a high heat. Add the pineapple and cook until charred, 1-3 minutes each side. Transfer to a plate. TIP: If you don't have non-stick pans, use butter to grease the pan!

Return the pan to a medium-high heat. Cook the coconut cream and caramel sauce (see ingredients), stirring, until slightly thickened, 3-4 minutes. Add a good squeeze of lime juice and a generous pinch of salt. Stir to combine, then transfer to a bowl.

Place the butter in a small bowl and microwave in 10 second bursts or until melted. In a medium bowl, add the melted butter, milk, some Greek-style yoghurt (100g for 2 people / 200g for 4 people) and the eggs. Lightly whisk to combine. Add the pancake dry mix and whisk until just combined. TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

Return the frying pan to a medium heat with a drizzle of vegetable oil. When the pan is hot, add 1/3 cup of the pancake batter, and cook until golden and cooked through, 4-5 minutes each side. Transfer to a plate. Repeat with the remaining pancake batter. TIP: Save time and cook your pancakes on two non stick frying pans if possible!