Summary

Ingredients

For the dough:

• 180 g flour
• 2 egg (s)
• 1 egg yolk
• 300 g natural yourt
• 250 ml milk
• 4 tablespoon syrup, Melado de Cana (Brazilian sugar cane syrup) OR: honey
• Honey, maple syrup
• Oil, (for frying)

For the filling: and decoration:

• 1 pineapple, (preferably fresh)
• cinnamon
• sugar
• 1 can cream (spray cream)
• 3 tablespoon powdered sugar
• possibly Nutella
• possibly jam
• possibly fruit, tropical (mango, banana, papaya, etc.)

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Instructions

1. Sift the flour into a bowl. In a separate bowl, whisk together the milk, yogurt, eggs and egg yolks and add to the flour. Mix both with the whisk until a liquid, smooth dough is formed. Finally stir in the sugar cane syrup and let everything swell for 30-60 minutes.
2. In the meantime, peel the pineapple, cut into thin slices and cut out the woody core. Sprinkle the pineapple slices with cinnamon and sugar and gently fry on both sides in a pan in a little butter.
3. Heat some oil in a crepes pan and fry the pancakes in portions the size of the pineapple rings.
4. Stack three pancakes on a large plate and place two fried pineapple slices between them. Dust the pancake tower with powdered sugar and decorate with whipped cream and a piece of pineapple.
5. This principle can be varied in many ways with the classic pancake topping Nutella, with jams, with tropical fruit in thin slices, such as bananas, mangos or papaya.