- 100g/4oz fresh or drained canned pineapple
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 banana, sliced
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 100g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 3 tbsp light muscovado sugar
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- Greek yogurt and maple syrup, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.
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