Pineapple Pancake Mess

YOGHURT, COCONUT, CASHEWS & LIME

SERVES : 4
COOKS IN : 35 MINUTES
DIFFICULTY : NOT TOO TRICKY

INGREDIENTS

40g cashew nuts
2 tablespoons unsweetened desiccated coconut flakes
1 ripe pineapple
4 cardamom pods
150g plain wholemeal flour
300ml semi-skimmed milk
1 large free-range egg
1 teaspoon vanilla extract
1 pinch of ground cinnamon
Olive oil
4 tablespoons natural yoghurt
1 lime
Manuka honey , optional

METHOD

Toast the cashews in a large non-stick frying pan on a medium heat until lightly golden, add the coconut for just 30 seconds, then tip both into a pestle and mortar and lightly crush. Trim the ends off the pineapple, cut off the skin, quarter it lengthways and cut away the core. Chop the flesh into 1cm slices. Return the dry pan to a medium-high heat and cook the pineapple for 5 to 10 minutes, or until caramelized, tossing regularly, then remove to a warm plate.

Meanwhile, crush the cardamom pods, putting just the inner seeds into a blender with the flour, milk, egg, vanilla extract, cinnamon and a tiny pinch of sea salt. Blitz until smooth. Drizzle a little oil into the empty pineapple pan, then carefully wipe it around and out with a ball of kitchen paper. Add just enough batter to lightly cover the base of the pan, cook until golden on both sides, then remove to a second plate. Repeat the process, stacking up the pancakes as you go and covering with a tea towel to keep warm.

Either make up individual portions, or do a sharing platter for the middle of the table. Randomly tear, fold and layer up the pancakes with the caramelized pineapple, spoonfuls of yoghurt and sprinklings of crushed cashews and coconut. Repeat until you’ve used up all the ingredients, then finely grate over the lime zest. Nice served with a drizzle of honey, if you fancy.