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    Caramelised Pineapple and Rum Pancakes


    Source of Recipe


    Sainbury's

    List of Ingredients




    50g butter
    50g unrefined dark soft brown sugar
    432g can pineapple pieces, strained
    2 x 15ml spoons rum
    8 fresh French pancakes, warmed through following pack instructions

    Recipe



    Gently heat the butter and sugar in a heavy based frying pan. Stir in the pineapple pieces and rum and leave over a gentle heat to reduce down, (you should end up with half of the liquid).

    Divide the pineapple mixture between the pancakes, filling the top quarter of each.

    Place on individual serving plates, dust with icing sugar and serve with vanilla ice cream.
 

 

 

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