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100g self-raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons light muscovado sugar
1 fresh organic egg
100 ml milk
100g fresh or drained canned pineapple
1 banana, chopped into pieces
sunflower oil or butter, for frying
To serve
Greek yogurt and maple syrup
Pancakes are always welcome here; there's no monster in the house who doesn't love them! Today we have an extra delicious recipe from America, with fresh fruit. And fruit is also a favorite of both the chef and the kitchen princess, so that's a very good recipe! ;))
One more thing—a tip— we only thought of afterward, but which we'll definitely do next time. We scooped these pancakes into the pan loosly by hand. Next time, we'll place serving rings in the pan; that way, our pancakes will not only be delicious but also nicely round!
How to make American pancakes with pineapple and banana
Add the self raising flour, baking powder, sugar and cinnamon to a bowl.
Stir it all together until it is well combined.
Make a well in the center and break the egg in the well.
Gradually stir the egg into the flour with a whisk.
Add the milk in a trickle while you keep stirring.
Keep adding the milk and stirring until it's used up.
Whisk llightly air into the batter until smooth.
Set the pancake batter aside for the moment
Cut the banana and pineapple in little pieces.
Stir the fruit into the pancake batter.
Melt the butter in the skillet.
Spoon 3 full tablespoons batter into the skillet.
Keep the pancakes slightly apart, they will spread alittle and flip them over when bubbles appear on top
Fry the bottom also nicely light brown for 1-2 minutes.
Serve the pinapple-banana pancakes with maple syrup and yogurt.
A happy weekend to all!