Dessert Recipes > Pineapple and Banana Pancakes

How to make pineapple and banana pancakes:
Here is something different for Shrove Tuesday.


fresh or drained, canned pineapple, roughly chopped
1 banana, sliced
4oz self raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons light Muscovado sugar
1 egg
4 fluid oz milk
sunflower oil for frying
Greek yogurt and maple syrup to serve
(see measure conversions for more information)


- Put the flour, baking powder, cinnamon and sugar into a bowl.
- Mix thoroughly and make a well in the centre.
- Add 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 tablespoons, well spaced 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 yogurt and a little maple syrup.

See also:
Basic Pancakes Recipe