Buttermilk Pancakes with Caramelized Pineapple

GOODBYE WINTER AND WELCOME SPRING 2021

A season that spans from September to November. Yes you have guessed it, August marks the end of winter here in the Southern Hemisphere and we are transitioning to a season where the average temperature is hovering between 11°C and 23°C. Sydney in spring time is simply the best time of the year with nature kicking in flower production into high gear. Spring is the perfect season with more sunshine, more daylight hours, more greenery and an abundance of blooms all around!!

As the Spring starts to kick in, many of us are still craving for something warm and comforting particularly for weekend breakfasts. There is nothing like piping hot pancakes that give a jump start for a busy day as most weekends are jam packed with a myriad of activities that require a boost of energy. A taste of these pancakes, is the taste that never disappoints!!

What are we having for breakfast Mummy?

In my house, it all starts off on a Saturday morning when I am sitting in my study doing my blog and researching some articles, my son quietly enters my study. One look at his face, and I know he is craving for something that will pep his morning. I cannot resist asking him, are you after a weekend breakfast or just want a motherly chat? The answer usually is, can we have some pancakes or French Toast for breakfast? It's extremely hard to say no to your child when they are craving for a weekend pampering breakfast. Besides, his weekday breakfasts are pretty standard - 2 WeetBix slathered with 300 ML milk, some fresh mixed berries, all topped by a generous drizzle of locally made honey and a cup of white tea. Yes, that's right! I stop my work and together we start the weekend prepping and cooking these delicious pancakes. These pancakes are only a treat and I make them usually once a month or once every two months. So, treat yourselves to these thin, light buttermilk pancakes and you will hold this taste close to your heart!

These buttermilk pancakes are more like the traditional British pancakes and are thin and light, unlike the American pancakes which are thick and fluffy that a lot of you are familiar with. These are larger in size, thinner and usually rolled or folded around some kind of filling. They are made with four simple ingredients comprising of flour, egg, buttermilk and butter. While you are making the batter, it is important not to over-mix as over-mixing can render the pancakes tough. Buttermilk also plays an important role - the acid in the buttermilk helps breakdown gluten making the pancakes soft and moist. Also, always keep an eye on the pancakes while they are cooking as they do cook quickly. Finally, do not panic if the two sides of the pancake look different because they will always look different!!

One of the main reasons I love making pancakes, is to eat the fresh fruit toppings and the dripping pan juices. Last week when I made a dash to my local supermarket, they had some delicious juicy looking ripe pineapples and I was at once inspired to prepare pancakes with fresh pineapple. I thought I will give my son a pleasant surprise as it was his birthday weekend plus it was Father's Day in Australia! Bingo! The slightly tangy, sweet and aromatic caramelized pineapple adds a little touch of luxury to these pancakes. You may use half of a fresh ripe pineapple or freshly cut pineapple chunks (available at your local Woolworths supermarket and are called Good-to-go fresh pineapple). They come in a see through tub of 200 grams per tub. These ready tubs make it much easier as we are not spending too much time cutting the pineapple. If you are using fresh whole pineapple, do the prep on the earlier day so, the chunks are ready for use when you are making the sauce. You can also make the batter 24 hours ahead of time and refrigerate it till ready to use. Simply remove the batter from the refrigerator and place it on the bench top for 15 minutes before frying the pancakes.

Where are Australian Pineapples Grown?

Australian pineapples are mostly grown in the regions of South East Queensland, particularly in the Sunshine Coast hinterland, Maryborough and Wide Bay areas, the Yeppoon area and North Queensland including Mareeba and Mossman. A small number of pineapples are now also grown in the Northern Territory. Thanks to the labour of love of the Australian farmers who are experts on the fruit and its cultivation.

How do you know when your pineapple is ripe?

When buying pineapples in Australia, look for one that has a firm shell but is slightly soft when squeezed. It should be light or medium yellow in colour. A little green is fine but if the pineapple is dark green, then it is under-ripe. Do not buy under-ripe pineapples as they are woody, tart and most likely will not ripen on the kitchen bench. I also tend to use the frond test (spiky green top of a pineapple) as it works best for me. Gently tug at one of the spiky green leaves and if it is loose or comes off, then your pineapple is ripe. If you are still unsure, then look at the bottom of the pineapple as the bottom should have a light or medium yellow colour.

If you are looking to satisfy your pancake craving, try out these soft, thin buttermilk pancakes with a topping of fresh pineapple, that you will find totally powerless to resist!