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Tropical Pancakes & Charred Pineapple

Tropical Pancakes & Charred Pineapple

with Coconut-Lime Caramel & White Choc Nut Crumb

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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.

Allergens:Tree NutsSulphitesMilkSoyEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

pistachios

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

shredded coconut

(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

mini white chocolate chips

(ContainsMilk, Soy)

1

lime

1 tin

coconut cream

½ packet

caramel sauce

(ContainsMilk)

1 bunch

mint

1 packet

macadamias

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

dry pancake mix

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Sulphites)

½

pineapple

Not included in your delivery

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

2

eggs

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5736 kJ
Fat94 g
of which saturates63.1 g
Carbohydrate104.5 g
of which sugars89.6 g
Protein23.7 g
Sodium423 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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!

5

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!

6

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.