LIGHT AND AIRY TROPICAL PANCAKES

These are simple to put together and will bring a little sunshine into the kitchen, with caramelised pineapple and fresh mango.

SERVES 4 (MAKES 8)

For the pancakes:

✣ 100g (3½oz) plain flour

✣ 1 egg

✣ 250ml (8fl oz) milk

✣ 75g (2½oz) butter

✣ 1tbsp vegetable oil

To serve:

✣ 1 small pineapple, cut lengthways into thin slices

✣ 3tbsp icing sugar

✣ 2 mangoes, peeled and sliced, stone removed

✣ 4tbsp toasted coconut slices

✣ 300ml carton double cream, lightly whipped

✣ 4tbsp maple syrup

✣ 2 limes or lemons, cut into wedges 1

Sift the flour into a large bowl. Whisk the egg with the milk. Pour the liquid into the flour, whisking constantly, to form a smooth batter. Melt 45g (1½oz) of the butter in a small pan (reserve the rest for the pineapple), then stir through the pancake batter.

2

Heat a large frying pan to a medium-high heat and brush with vegetable oil. Fry small ladlefuls of the mixture in the pan for 1-2 mins on each side until set and golden. Remove and cover with a clean tea towel to keep warm.

3

Toss the pineapple in 2tbsp icing sugar and pan-fry in the remaining butter for 1 min on each side until caramelised.

4

Top the warm pancakes with the pineapple, mango, coconut and cream. Drizzle over the maple syrup and a squeeze of lime or lemon, then dust over the remaining icing sugar and serve immediately.

TIP For an extra flavour hit, add 1tsp mixed spice to the batter.