This German pancake recipe couldn't be easier - mix all the ingredients in the blender and pour right into the pan. The pineapple syrup and caramelized bananas really take it over the top!
Turn the oven on to 400 degrees. Spread the coconut on a baking sheet and let it toast for about 5-8 minutes while the oven heats up (watch it carefully so it doesn't burn). Remove from oven and let cool.
While the oven is preheating and the coconut is toasting, put the butter in an oven-safe skillet and place it in the oven to heat the pan and melt the butter.
In a blender, blend the eggs and sugar together for about 30 seconds. Add the milk and blend again for a few seconds.
Add the flour, cinnamon and salt, if you're using it. Blend until it is all combined.
Remove the skillet from the oven, swirl the butter around to cover the whole pan and pour the batter right in. Place it immediately back in the oven and cook for 17-20 minutes, until the pancake is golden brow around the edges.
Remove from oven and serve immediately, topped with bananas, toasted coconut and pineapple sauce.
In a small saucepan, heat the pineapple juice over medium heat. Whisk the cornstarch with 1 Tablespoon of water or extra pineapple juice then pour into the warm pineapple juice and let come to a boil, stirring frequently, until thickened.
In a small skillet, combine the sliced bananas with the butter and brown sugar. Cook over medium heat until the butter and sugar are melted together and the bananas are soft and golden-brown.
Adapted from Joy the Baker Cookbook