This recipe has been generously supplied by Bethonga Gold Wholefoods growers of Bethonga Gold Pineapples

Ingredients...

3 eggs
30g melted butter, unsalted
2 cups buttermilk
1 tsp baking powder
300g self raising flour, sifted
200g fresh ricotta, crumbled
50ml water
100g brown sugar
200ml pure cream
8 slices Bethonga Gold pineapple
1/2 tsp salt
Praline
100g caster sugar
50g roughly crushed, raw macadamia nuts
100ml water 

Method... 

Whisk eggs and butter. Add salt, buttermilk and baking powder and mix well.
Gradually fold in flour and combine until smooth. Stir through ricotta and stand for 1 hour.

Bring water and sugar to the boil then reduce heat and caramelise till golden. Carefully add cream and simmer for 20 minutes, stirring regularly. Remove from heat. Caramel sauce will keep for two weeks in the fridge.

For praline, dissolve caster sugar in water. Bring to the boil then reduce heat and cook until golden. Add nuts then pour onto a greased tray and cool. Break into pieces and blend in a food processor till coarsely ground. Store in a sealed container in the freezer.

Heat a non stick pan over low heat. Spray with cooking oil and add 1/4 cup of batter to the pan. Cook until large bubbles form, then turn and continue cooking on low heat until hotcake is firm. Set aside and keep warm.

Slice pineapple into rings and remove core. You may use a ring cutter to make the pineapple rings and pancakes the same size if you wish.

Place caramel sauce back on the heat, add pineapple and warm through. Serve hotcakes in a stack layered with pineapple, top with caramel sauce and praline and serve with macadamia ice cream.

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Standing time: 1 hour