Tropical Pancakes & Charred Pineapple
with Coconut-Lime Caramel & White Choc Nut Crumb
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.
The quantities provided above are averages only.
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
Ingredients
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
macadamias
(Contains Tree Nuts; May be present Tree Nuts, Gluten, Milk, Peanut, Sesame, Soy. )
1 sachet
shredded coconut
(Contains Sulphites; May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 packet
Mini White Chocolate Chips
(Contains Milk, Soy; May be present Peanut, Sesame, Sulphites, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½
pineapple
1
lime
1 tin
Coconut Cream
½ packet
Caramel Sauce
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
dry pancake mix
(Contains Gluten; May be present Milk, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bunch
mint
Not included in your delivery
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
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. Bake until golden, 4-6 minutes. TIP: Keep the crumb mixture centred on the oven tray to stop it cooking too fast.
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!
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!
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.