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Ainsley Harriott’s Golden Pineapple Pecan Pancakes
- 50g/2oz unsalted butter
- 50g/2oz light muscovado sugar
- 50g/2oz pecan nuts
- 400g/14oz can pineapple slices in natural juice, drained
- 2 large ripe bananas
- 2 tbsp dark rum
- 25g/1oz raisins (soaked in 2tbls rum) optional
- juice of lemons
- FOR THE PANCAKES:
- 100g/3 oz plain flour
- 25g/oz caster sugar
- 1 egg
- 300ml/ pint milk
- 25g/1oz melted butter
- sunflower oil, or butter for frying
- icing sugar, to dust
- Cream or vanilla ice cream to serve
- Fresh mint sprigs for garnish
To make the pancakes, mix together the flour and sugar in a bowl and make a well in the centre, then drop in the egg. Gradually whisk in the milk pulling the flour into the centre to make a smooth batter. Stir in the melted butter. Rest for 10mins if time allows.
Heat a large frying pan and brush with a little of the oil. Pour in just enough batter to thinly coat the base of the pan. Cook for one minute until golden brown. Turn or toss and cook for another 30 seconds or so until golden. Layer up the cooked pancakes between squares of greaseproof paper and keep warm while cooking the remainder.
Place the butter and sugar in a large frying pan, stirring until well combined. Add the pecan nuts and saute for a minute or until the sugar has dissolved.
Cut each pineapple slice into quarters and cut the banana into thick slices on the diagonal. Add to the pan, tossing to coat. Cook for another 2 minutes or so or until the fruit is caramelised, stirring constantly.
Pour in the rum or Malibu, add the raisins and allow the alcohol to cool off, or carefully flambé with style (nice when your friends are watching) as soon as the flames die down (about 10-15 seconds) squeeze in the lemon juice and give it a good toss or stir. Remove from the heat.
Fold the pancakes into quarters place on serving plates, then carefully lift up the top flap and spoon some of the fruit mixture inside. Serve with a scoop of ice cream spiked with a mint sprig and a dusting of icing sugar.
Download the recipe here