Jamie Oliver's Super Food Family Classics: Pineapple Pancake Mess with Yogurt, Coconut, Cashews & Lime
A mighty breakfast befitting a lazy weekend morning
"Juicy, super-ripe, sweet pineapple is a great source of the mineral manganese, which is one of the nutrients our bodies need in order to keep our metabolic systems nice and healthy." - Jamie Oliver
Pineapple Pancake Mess with Yogurt, Coconut, Cashews & Lime
By Jamie Oliver
- 40 g cashew nuts
- 2 tbsp unsweetened desiccated coconut flakes
- 1 ripe pineapple
- 4 cardamom pods
- 150 g plain wholemeal flour
- 300 mL semi-skimmed milk
- 1 large free-range egg
- 1 tsp vanilla extract
- 1 pinch of ground cinnamon
- Olive oil
- 4 tbsp natural yogurt
- 1 lime
- Manuka honey, optional
Toast the cashews in a large non-stick frying pan on a medium heat until lightly golden, add the coconut for just 30 seconds, then tip both into a pestle and mortar and lightly crush. Trim the ends off the pineapple, cut off the skin, quarter it lengthways and cut away the core. Chop the flesh into 1-cm slices. Return the dry pan to a medium-high heat and cook the pineapple for 5 to 10 minutes, or until caramelized, tossing regularly, then remove to a warm plate.
Meanwhile, crush the cardamom pods, putting just the inner seeds into a blender with the flour, milk, egg, vanilla extract, cinnamon and a tiny pinch of sea salt. Blitz until smooth. Drizzle a little oil into the empty pineapple pan, then carefully wipe it around and out with a ball of kitchen paper. Add just enough batter to lightly cover the base of the pan, cook until golden on both sides, then remove to a second plate. Repeat the process, stacking up the pancakes as you go and covering with a tea towel to keep warm.
Either make up individual portions, or do a sharing platter for the middle of the table. Randomly tear, fold and layer up the pancakes with the caramelized pineapple, spoonfuls of yogurt and sprinklings of crushed cashews and coconut. Repeat until you’ve used up all the ingredients, then finely grate over the lime zest. Nice served with a drizzle of honey, if you fancy.
Yield: Makes 4 servings
Super Food Family Classics by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver. This recipe originally appeared on Jamie’s Super Food Family Classics - Series 1: © 2016 Jamie Oliver. Images © 2016 Jamie Oliver Enterprises Limited. Visit jamieoliver.com or follow him at @jamieoliver.