Breakfast & Brunch

Pancakes with honey-glazed pineapple compote

4 serves

Easy 60 min
kcal 700 per person


  1. 1 large, fresh pineapple (about 800 g)

  2. 180 g Langnese Golden Clear Honey

  3. 1 vanilla bean

  4. 80 g butter

  5. 2 eggs

  6. 250 g flour

  7. 2 tsp baking powder

  8. Salt

  9. 300 ml buttermilk

  10. 50 g clarified butter


  1. Wash and peel the pineapple, cut it into quarters and cut away the stem. Chop the pulp into 2 cm pieces. Mix the honey with 50 ml of water in a pot and bring to a boil.

  2. Slice the vanilla bean in half lengthwise and remove the seeds; add the vanilla seeds and pineapple to the honey. Let the mixture simmer under low heat for 5 minutes, stirring occasionally.

  3. For the batter, melt the butter, beat the eggs, and mix the flour with the baking powder and 1 pinch of salt. Add the eggs, butter, honey and buttermilk. Stir everything together into a smooth batter and let it sit for 10 minutes.

  4. In a large (26 cm) pan, heat the clarified butter and fry 16 pancakes in small batches, by adding 1 tablespoon of batter for each one and cooking it 2-3 minutes on each side until golden brown.

  5. Keep the finished pancakes warm in an oven at 100°C and serve them with the pineapple compote.