American-style pineapple & banana pancakes
By Mary Cadogan
Cooking time
Ready in 20 minsSkill level
EasyServings
Serves 4These American-style pancakes are easier to make than traditional ones
Nutrition and extra info
Additional info
- Vegetarian
Nutrition per serving
- kcalories
- 230
- protein
- 6g
- carbs
- 42g
- fat
- 6g
- saturates
- 1g
- fibre
- 1g
- sugar
- 11g
- 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
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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.
Recipe from Good Food magazine, February 2005
Comments, questions and tips
Comments
I made these this morning for pancake day :) They were delicious! I managed to make 9 from the recipe which served 3 nicely but would struggle to serve 4. I would definitely recommend starting your pan on a low to medium heat and working out the best temperature from there. My first couple were burnt on the outside and still not cooked in the middle, but the rest turned out fine! I have sandwiched 2 together with golden syrup and chocolate buttons for an afternoon snack!
Mary, Thank you for such a simple recipe...
We had this for breakfast. I used wholemeal flour - although it had a slightly heavy consistency they turned out fine.
For fillings, we decided on banana and raisins. Soft, yummy, simple, delicious and a great treat.
100% recommend this and will definitely make again - ;-) every Tuesday!
Just made these for holiday breakfast - yummy! Didn't use any pineapple and used light brown soft sugar and plain white flour, still turned out well. Served stacked with maple syrup and fresh coffee, what a start to the day! Thank you! Oh, first batch cooked perfectly but then 2nd batch git bit burnt, guess the pan got too hot. But still great!
These pancakes looks delicious.
My latest post is a wonderful version of Crepes, which use a special soaking method to reduce Phytic acid present in all whole grains (this method makes whole grains much more digestible)
Check it out: http://www.thenourishingroad.co.uk/2012/02/weekend-treats-crepes.html