These thick, fruity American-style pancakes are sweet and sticky - just perfect for weekend breakfasts. They're also great for getting fruit into kids!
- 100g fresh or drained canned pineapple, finely chopped
- 1 banana, sliced
- 100g self-raising flour
- 1 tsp. each baking powder and ground cinnamon
- 3 tbsp. brown sugar
- 1 egg
- 100ml milk
Sift together flour, baking powder and cinnamon and stir in the sugar. Make a well in the centre, crack in the egg and add the milk. Stir, drawing in the flour into the liquid in the centre, and stir until well combined and smooth. Stir in the pineapple and banana.
Heat a little oil or butter in a large frying pan and heat over a medium-high heat. Drop in by the heaped tbsp., spreading a little, then cook until bubbles appear on the surface of the pancake. Flip and cook until golden brown on the other side.