Sweet­corn pineapple crum­pets

The pineapple and co­conut com­bine to give this sweet crum­pet stack a de­li­cious trop­i­cal flavour.

YOU Breakfast - - Contents -

MAKES

10-12 crum­pets

Prepa­ra­tion time: 15 min­utes Rest­ing time: 5 min­utes Cook­ing time: 25 min­utes (2 min­utes each)

CRUM­PETS

500 ml (2 c) flour 10 ml (2 t) bak­ing pow­der 5 ml (1 t) salt 1 egg 250 ml (1 c) milk 1 can (410 g) whole ker­nel corn, drained

TOP­PING

500 ml (2 c) ic­ing su­gar 60 ml (¼ c) co­conut cream 1 pineapple, thinly sliced des­ic­cated co­conut mint leaves to gar­nish (op­tional)

1 Crum­pets Sift the dry in­gre­di­ents to­gether in a large bowl. 2 Whisk to­gether the egg and milk. Slowly whisk into the dry in­gre­di­ents, mak­ing sure the bat­ter is free of lumps. Fold in the corn, then leave the bat­ter to rest for 5 min­utes. 3 Heat a non­stick pan and spoon ta­ble­spoon­fuls of bat­ter into the pan. When bub­bles ap­pear, turn and cook un­til the crum­pets are light golden brown. 4 Top­ping Mix the ic­ing su­gar and co­conut cream un­til smooth. Place a slice of pineapple on a crum­pet, driz­zle with the co­conut ic­ing and sprin­kle des­ic­cated co­conut on top to serve. Gar­nish with mint, if us­ing.

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