Desserts

Warm Bethonga Gold Pineapple and Ricotta Pancake Stack

A delicious dessert treat!

Serves 4.
Prep Time: 10 minutes.
Cooking Time: 20 minutes.
Standing Time: 1 hour.

Ingredients

Pancake

• 8 slices Bethonga Gold pineapple
• 3 eggs
• 30g melted butter, unsalted
• 2 cups buttermilk
• 1 tsp baking powder
• 300g self raising flour, sifted
• 200g fresh ricotta, crumbled
• 50ml water
• 100g brown sugar
• 200ml pure cream
• 1/2 tsp salt

 Praline

• 100g caster sugar
• 50g raw macadamia nuts, roughly crushed
• 100ml water

Cooking Instructions

• Whisk eggs and butter.
• Add salt, buttermilk and baking powder and mix well.
• Gradually fold in flour and combine until smooth.
• Stir through ricotta and stand for 1 hour.
• Bring water and sugar to the boil then reduce heat and caramelise till golden.
• Carefully add cream and simmer for 20 minutes, stirring regularly.
• Remove from heat.
• Caramel sauce will keep for two weeks in the fridge.
• For praline, dissolve caster sugar in water.
• Bring to the boil then reduce heat and cook until golden.
• Add nuts then pour onto a greased tray and cool.
• Break into pieces and blend in a food processor till coarsely ground.
• Store in a sealed container in the freezer.
• Heat a non stick pan over low heat. Spray with cooking oil and add 1/4 cup of batter to the pan.
• Cook until large bubbles form, then turn and continue cooking on low heat until hotcake is firm.
• Set aside and keep warm.
• Slice pineapple into rings and remove core. You may use a ring cutter to make the pineapple rings and pancakes the same size if you wish.
• Place caramel sauce back on the heat, add pineapple and warm through. Serve hotcakes in a stack layered with pineapple, top with caramel sauce and praline and serve with macadamia ice cream.