The ultimate tropical brunch.
Ingredients
| 1 ½ cups | Buttermilk (Main) |
| 3 | Eggs, (separated) |
| 50 g | Butter, (melted) |
| 300 g | Plain flour |
| ½ tsp | Salt |
| 1 tsp | Baking soda |
| 1 | Oil spray, (or a little extra butter for cooking) |
| 4 slices | Pineapples |
| 1 cup | Watermelon, (diced) |
| 1 | Mascarpone, (and mint optional to serve) |
Directions
- Beat the egg yolks then whisk in the buttermilk and melted butter.
- Sift the flour, salt and baking soda into the wet ingredients and fold in.
- Whisk the egg whites until peaks form, then fold into the mixture.
- Heat a fry pan and lightly grease. Also heat a second pan for the pineapple or use a grill.
- When hot, add the pineapple and cook for 2 minutes on each side.
- Cook the pancakes in batches, flipping over when bubbles appear on the surface.
- Serve the pancakes hot with the pineapple, diced watermelon, mascarpone and mint.