Method

• 1.
  Whisk cream and vanilla until firm peaks form. Chill until ready to serve.
• 2.
  To make the pancakes, place tapioca starch and 1/4 tsp salt flakes in a large bowl. Using a fork, slowly mix in 3/4 cup (180ml)-1 cup (250ml) cold water until a lumpy texture forms (if you add all the water at once, the mixture will be too wet). Push mixture through a sieve into a large bowl.
• 3.
  Heat a 17cm (base) non-stick frypan over medium heat. Sprinkle one-eighth of the pancake mixture evenly over the base of the pan. Cook for 30 seconds until edges start to crisp and pull away. Flip and cook for a further 30 seconds. Transfer to a plate. Repeat with remaining mixture to make 8 pancakes.
• 4.
  For the caramelised cinnamon pineapple, combine sugar and cinnamon in a shallow dish. Add pineapple and toss to coat. Heat a large frypan over high heat. Reduce heat to medium and cook pineapple, in batches, for 4-5 minutes each side, adding 1-2 tbs water, until caramelised. Transfer to a plate.
• 5.
  Fill pancakes with pineapple and vanilla cream. Drizzle with salted caramel sauce. Sprinkle with lemon balm, if using, and serve with passionfruit.