PINEAPPLE AND COCONUT PANCAKES WITH LYLE’S GOLDEN SYRUP AND CRÈME FRAICHE

Ingredients
250g/10 oz pancake mix (for example Greens)*
110g/4 oz sweetened desiccated coconut
1 egg, whisked
2 tbsp Lyle’s Golden Syrup
350ml milk
200g/8 oz can of crushed pineapple
vegetable oil, for frying
crème fraiche or plain yoghurt for serving

* Or you can make your own with 150g plain flour, 1 tsp bicarbonate of soda, pinch salt, 55g caster sugar, 1 beaten egg, 200ml milk and a squeeze of lemon juice.

Method
In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan, under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.

Fry the batter for 1-2 minutes and when it starts to bubble, turn over to reveal a crisp and golden side. Cook for a further 1-2 mins and set aside in a warm place. Finish making the rest of the batter in the same way.

To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s Golden Syrup and top with a dollop of crème fraiche. Delicious served with fruit salad.

Makes: 16 small pancakes
Prep time: 5 mins
Cook time: 10 mins