CLARKS MAPLE RUM SAUCE
4 tablespoons Clarks Maple Syrup
50g dark brown sugar
¼ teaspoon ground ginger
1-2 tablespoons rum
125g self raising flour
50g caster sugar
2 large free range eggs
100 ml milk
1 x 432 g tin pineapple rings in juice, drained on kitchen paper
Butter for frying
Place the Clarks maple syrup, sugar and ginger in a small saucepan and heat gently until the sugar has melted. Remove from the heat and cool for a few minutes before adding the rum.
To make the pancakes, place the flour in a large mixing bowl. Make a well in the centre and add the eggs. Pour in the milk gradually and beat to form a batter.
Melt a knob of butter in a non-stick frying pan. Add a tablespoon of batter and allow to spread a little before placing a pineapple ring on top. Cook for 3-4 minutes over a moderate heat. Flip the pancake and cook for a further 3 minutes until the pancakes are well risen and golden and the pineapple is slightly caramelised. Keep warm whilst you make the remaining pancakes.
To serve, drizzle generously with the warm Clarks Maple rum sauce and a scoop of coconut ice cream or crème fraiche.