1. Make the batter for the pancakes, put the flour eggs and milk into a food processor or blender and blend until a smooth batter is formed. Transfer to a jug and allow to stand for 30 minutes.

2. Meanwhile, cut away all the skin from the pineapple, cut into quarters and cut away the core, then cut into 2cm pieces. Place in a frying pan, add the granulated sugar and heat gently until the sugar dissolves. Turn up the heat to high and sautéed the pineapple in the syrup until the syrup has turned golden brown and the pineapple is caramelised. Turn into a bowl.

3. To make the pancakes heat a small frying pan, brush with melted butter then add a small ladleful (approx 2 tbsp) of the batter. Swirl it around the pan so the base is evenly coated. Cook over a medium high heat until all the liquid batter has set. Lift the edge with a palette knife and the underside should be golden. Turn the pancake and cook the other side for about 30 seconds until lightly browned. Turn onto a plate and keep warm whilst cooking the rest of the pancakes with the batter.

4. Put the Coconut Dulce de Leche into a small pan and heat until just warm, or place in a bowl and heat for 1 minute in the microwave.

5. For each serving, fold 2 pancakes twice to make triangle shapes, place on a plate, add a generous amount of pineapple then spoon over the Coconut Dulce De Leche. Serve at once.