American-style pineapple & banana pancakes
By Mary Cadogan
These American-style pancakes are easier to make than traditional ones
- Ready in 20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 230
-
fat 6g
-
saturates 1g
-
carbs 42g
-
sugars 11g
-
fibre 1g
-
protein 6g
-
salt 0.7g
Ingredients
- 100g/4oz fresh or drained canned pineapple
- 1 banana, sliced
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 tbsp light muscovado sugar
- 1 egg
- 100ml milk
- sunflower oil, for frying
- Greek yogurt and maple syrup, to serve
Tip
Making it differentOther fruit combos that work well in this batter include a small, chopped mango and the grated rind of a lime (omit the cinnamon); 100g/4oz blueberries and a small chopped ripe pear, or replace the fresh fruit with 100g/4oz ready-to eat dried fruit such as chopped apricot and sour cherries or cranberries. Replace the yogurt with a good scoop of vanilla ice-cream
Method
Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
Make 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.
Stir 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.
Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
