Pineapple Pancakes Celebrate Pancake Tuesday with these sunny, fruity treats! Preparation Time: 15 minutes Cooking Time: 35 minutes Ingredients:  1 x 440g can Golden Circle Pineapple Thins in Natural Juice, drained 225g (1 1/2 cups) self-raising flour 1 tsp baking powder 35g (1/3 cup) desiccated coconut 2 tbs caster sugar 45 ml Grand Marnier 220ml milk 40g butter, melted, cooled slightly 1 tsp vanilla essence 2 eggs 20g butter, extra, chilled Vanilla ice-cream, to serve Maple syrup, to serve Method: Pat the pineapple dry with paper towel. Sift the flour and baking powder into a large bowl. Stir in the coconut and sugar. Make a well in the centre. Use a fork to whisk together the milk, butter, vanilla, Grand Marnier and eggs in a jug. Pour the milk mixture into the flour mixture. Use the fork to whisk until just combined.

Wrap the extra butter in a piece of paper towel. Heat a large non-stick frying pan over medium-low heat. Wipe the pan with the butter to lightly grease. Pour 60ml (1/4 cup) of batter into the pan and spread to form a 12cm-diameter pancake. Top with a slice of pineapple. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 7 more batches, with the remaining batter and pineapple, reheating the pan and wiping with butter between batches, to make 8 pancakes. Divide the pancakes among serving plates. Top with ice-cream and drizzle over maple syrup to serve. Notes & tips What could go wrong? Don't worry if your batter is lumpy in step 2. If whisked until smooth, the pancakes will be tough. Makes 8 We recommend.... Brown Brothers Orange Muscat & Flora Source: Australian Good Taste - February 2008, Page 66