Sweetcorn pineapple crumpets
The pineapple and coconut combine to give this sweet crumpet stack a delicious tropical flavour.
Preparation time: 15 minutes Resting time: 5 minutes Cooking time: 25 minutes (2 minutes each)
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
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.