Coconut Buttermilk Pancakes with Glazed Caramel Pineapple

Melt butter and brown sugar in a large frypan until dissolved. Add pineapple and cook, stirring for 5 minutes until glazed. Add lime juice and simmer until syrupy. Set aside. Combine 200ml buttermilk with caster sugar and lime rind. Combine flour, bicarbonate of soda, coconut and extra caster sugar in a bowl. Whisk in eggs and remaining buttermilk to form a batter. Allow to stand for 10 minutes. Melt a knob of butter in a frypan and, using 1/3 cup batter for each, cook pancakes for 3-5 minutes over medium heat until the underside is golden. Turn over and cook a further 1-2 minutes until cooked through. Continue with remaining mixture, buttering the pan as necessary. For each serving, drizzle a little of the buttermilk mixture onto the serving plate, top with pancakes and a spoonful of pineapple. Sprinkle with toasted coconut and extra grated lime rind.