a. Sift the flour with salt and sugar. While stirring, add the milk, eggs, and finally the melted sauce.
b. Leave the pancake batter in the refrigerator for about 30 minutes.
c. Heat the Table Chef and always scoop a good spoonful of the batter.
d. Move the spoon around in circles in order to make the pancakes as thin as possible. Turn the pancakes when the batter starts to turn colour.
e. Make a total of 8 pancakes. Fold them in half and keep them warm on the Table Chef.
a. Cut the pineapple into cubes.
b. Heat the Table Chef and fry the diced pineapple with the liquid from the can on it. Stir the sugar into it.
c. Wash the blueberries. Bake the pineapple next to the blueberries. Add sugar and liqueur.
d. Scoop both toppings, once a jam thickness has been reached, into a dish. These toppings can be served hot or cold.
Place the pancakes on warmed plates and place the toppings separately. Serve with a scoop of ice cream.