Pineapple & Rosemary Hotcakes

Name: Pineapple & Rosemary Hotcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3
Ingredients: ¼ cup maple syrup, plus extra; ½ fresh pineapple, skin and core removed, cut into chunks; 2 teaspoons fresh rosemary, finely chopped; ¼ cup milk of your choice; 1 tablespoon olive oil; 3 eggs; ½ cup self-raising flour, unbleached; 1 cup ricotta cheese

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Pineapple will get the saliva and appetite flowing - and it is particularly sweet when it is in season.

Pineapple & Rosemary Hotcakes

Rated 5.0 stars by 1 users

Servings

2-3

Prep Time

15 minutes

Cook Time

30 minutes

Author

Centre For Cancer Nutrition

Pineapple, the yellow juicy tasteful fruit, is also a nutrition-packed immunity booster. Pineapples are loaded with nourishments such as manganese, B vitamins, Vitamin C, dietary fibres, and enzymes that help in a smooth digestion process.

Pineapple contains high amounts of Fructose, which makes it naturally sweet and flavourful. Pineapple belongs to the Bromeliaceae family. It is juicy and wholesome for you.

They are low in calories and high in vitamins and minerals. It is also abundant in fibre, which helps your food pass through the digestive tract smoothly, and helps maintain the perfect skin plus a good metabolism. Pineapple contains almost all the vitamins needed by the human body and is not a fruit to miss.

Grilled pineapple is a must-try. It is a perfect option for people who don't like raw pineapple.

Pineapple is also known to get saliva flowing - particularly good if you have a dry mouth & throat. The addition of rosemary creates fragrance and may help you detect more flavour in the absence of smell.

Ingredients

¼ cup maple syrup, plus extra
½ fresh pineapple, skin and core removed, cut into chunks
2 teaspoons fresh rosemary, finely chopped
¼ cup milk of your choice
1 tablespoon olive oil
3 eggs
½ cup self-raising flour, unbleached
1 cup ricotta cheese

Directions

Preheat oven to 200ºC. Drizzle maple syrup and rosemary over the pineapple pieces on a lined baking tray. Toss a little to coat. Roast in the oven for 20 minutes or until soft and caramelised. Remove from the oven and set aside.
Meanwhile, cook the hotcakes in batches by adding all the ingredients to a blender and blend until smooth. Alternatively, whisk all ingredients with a balloon whisk until combined and smooth. Drop ¼ - ⅓ cup of batter into a greased frying pan. Turn the hotcake when bubbles appear on the surface and cook a further minute. Keep cooked hotcakes warm.
Serve hotcakes topped with pineapple, extra maple syrup and a dollop of creme frâiche.

Recipe Note

For dry mouth & throat and difficulty swallowing: Add extra crème fraîche or cream and maple syrup to help lubricate the mouth and moisten the hotcakes.

For sore mouth: Swap the pineapple for pears or other gentle fruits. You may wish to stew the fruit first or use canned fruit for softness in the mouth.

For nausea: Simply have plain hotcakes with the toppings.