These American-style pancakes are easier to make than traditional ones
Total time20 mins
Serves 4
100g/4oz fresh or drained canned pineapple1 banana, sliced100g self-raising flour1 tsp baking powder1 tsp cinnamon3 tbsp light muscovado sugar1 egg100ml milksunflower oil, for fryingGreek yogurt and maple syrup, to serve
STEP 1Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.STEP 2Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.STEP 3Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.STEP 4Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
