Ingredients
- 4 pcs pineapple slices cleaned
- 200 g milk
- 200 g fresh cream
- 125 g flour
- 70 g mascarpone
- 40 g rum
- 2 pcs eggs
- 1 pc vanilla pod
- 1 pc lemon
- coconut flakes
- caster sugar
- butter
- icing sugar
- mint
- baking powder for cakes
- salt
For the recipe of mini pancakes, pineapple and vanilla cream, separate the yolks from the whites. Melt 15 g of butter. Pour the milk into the flour and start mixing with a whisk, adding a pinch of salt, a pinch of baking powder and 1 teaspoon of granulated sugar. Then add the egg yolks and the melted butter. Beat the egg whites until stiff and mix them gently with the mixture. Melt a knob of butter in a large frying pan and pour 1 tablespoon of the mixture, forming a small pancake and cook it for 1 minute, then turn it and cook it again for 30-40 minutes, then turn it and cook it again for 6-7 minutes. crepes at a time), greasing the pan with butter when needed. Melt 1 tablespoon of granulated sugar in a pan; add the crepes and let them cook for 10 seconds, then turn them over and leave them on the heat for another 5 seconds. Blend the fresh cream with 1 tablespoon of icing sugar, the mascarpone and the seeds of the vanilla pod, until you get a soft cream. Cut the pineapple into pieces. Heat 50 g of sugar in a pan: when it starts to brown, add the juice of 1 lemon
and the rum, let evaporate and cook for 1 minute. Remove the pan from the heat and let the pineapple flavor. Distribute it in the bowls with 2-3 pancakes, 1 tablespoon of vanilla cream. Complete with coconut flakes and mint leaves.
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