Caramelised Maple & Chai Spiced Pineapple Pancakes

Before you begin...

Whipping this up for breakfast? Some of this recipe can be prepped ahead (if you like!)

Make step 2 the night before and store in an airtight container, then finish the rest in the morning, and enjoy within 24 hours

Skim through these steps and get all your equipment ready

Now, let's get started!

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer to a plate and set aside, reserve the pan – these are your toasted almonds

Remove your pineapple slices from the can (reserve the juice!)

Return the reserved pan to a medium-high heat with a knob of butter

Once melted, add the sliced pineapple and cook for 5-6 min, turning halfway, or until the pineapple is caramelised

Crush your cardamom pods open by squashing them with the side of a knife

Add your crème fraîche and half of your ground cinnamon (save the rest for later!) to a small bowl with 1tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up – this is your cinnamon crème fraîche

Once the pineapple is caramelised, add the reserved pineapple juice to the pan with a knob of butter, your maple syrup, cloves, the remaining ground cinnamon and the crushed cardamom

Cook for a further 3-4 min or until golden and the sauce begins to thicken to a syrup-like consistency – this is your caramelised maple & chai spiced pineapple

Add your buttermilk pancakes to a plate and pop in the microwave for 30 secs on high or until warmed through