Show Mum the love this Mother’s Day by surprising her with a sublime stack of pancakes that'll make her think she's woken up in tropical Hawaii. Decadent and fluffy, they're topped with the works: charred chunks of pineapple, a drizzle of caramel infused with coconut and lime, and finished with a white chocolate and pistachio crumb. It simply can't get better than this.
Always refer to the product label for the most accurate ingredient and allergen information.
pistachios(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
shredded coconut(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
mini white chocolate chips(ContainsMilk, Soy)
macadamias(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pancake dry mix(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Sulphites)
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the pistachios and macadamias. Place the nuts, shredded coconut and mini white chocolate chips on a lined oven tray. Spread out evenly, then bake until golden, 4-6 minutes. TIP: Be sure not to spread to crumb too far apart to prevent it from burning quickly.
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. Cook the pineapple until charred, 1-3 minutes each side. Transfer to a plate. TIP: If you don't have a non-stick pan, 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, the milk, some Greek-style yoghurt (100g for 2 people / 200g for 4 people) and 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. 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!
Pick and thinly slice the mint leaves. Divide the pancakes and charred pineapple between plates. Top with the coconut lime caramel and remaining yoghurt. Sprinkle over the nut crumb. Garnish with the mint. Serve with the remaining lime wedges.