I developed this sauce for pancakes as a breakfast dish.
After having it for my breakfast and very enjoyable it was I am undecided.
Because of the creaminess of the sauce I’m thinking it would maybe make a better desert, so I think I’ll just let you decide.
Pancakes with Pineapple & Madeira Sauce
Time 30 Minutes Serves 2 – 4
You will need
For the sauce
150 Ml – Madeira
150 Ml – Double Cream
1 – Fresh Pineapple
30 Gm – Butter
2 tablespoons – Muscovado Sugar
For the pancakes
150 Gm – Self Raising Flour
2 tablespoons – Caster Sugar
1 – Egg
1 tablespoon – Vegetable Oil
250 Ml - Milk
Melt the butter with the muscovado over a medium heat.
Add half of the pineapple (chopped) and caramelise for about 15 minutes.
Now mash the pineapple down and press through a sieve into a bowl.
Pour the sieved liquid back into the pan then add the Madeira and reduce on a medium to high heat for about 5 minutes.
Take the pan from the heat and let it cool for about 30 seconds then add the cream and stir well.
Cook the cream sauce on a medium heat for about 10 minutes until it thickens then transfer to a bowl to cool a little.
I’m sure that you all have your own way to prepare and cook pancakes, this is my way.
Whisk all the ingredients in a bowl until you have a consistency of double cream.
Wipe some butter around a non stick pan and line the bottom with pancake mix.
Tease around the edge to loosen it a little.
Then flip it over, 1 – 2 minutes each side should do it.
Serve the pancakes with the warm sauce.