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    Pineapple and Ginger Pancakes


    Source of Recipe


    Sainbury's

    List of Ingredients




    For the pancakes
    1 quantity of basic batter recipe

    For the filling
    15g butter
    340g pack fresh 'n' ready pineapple, drained
    50g stem ginger, finely chopped
    142ml carton double cream, lightly whipped
    ¼ x 5ml spoon ground cinnamon

    Recipe



    Make up the batter according to the recipe for basic batter and cook the pancakes, keep warm until required.

    Heat the butter in a frying pan and cook the pineapple and ginger pieces until golden brown.

    Divide the filling between the pancakes. Mix the cream with the cinnamon and spoon a little into each pancake. Roll up and serve immediately.
 

 

 

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