I’ll admit that after making drop scones, I was left wanting a little more. What I really love are pancakes! I’d never tried making them with pineapple before, and since it’s one of Pola’s favourite fruits, I decided it was about time. I also added a small banana to make them a little more filling, along with lemon zest and cinnamon for a more tropical flavour… and they turned out absolutely delicious!
Makes about 12 pancakes.
Ingredients for pineapple pancakes:
- ¾ cup plain flour (you can replace half with wholemeal plain flour, if you like)
- 250 ml buttermilk, kefir or natural yoghurt
- 1 large egg
- ½ heaped teaspoon bicarbonate of soda
- ½ heaped teaspoon baking powder
- finely grated zest of 1 lemon
- ½ teaspoon ground cinnamon
- 2 tablespoons light soft brown sugar
- 2 tablespoons vegetable oil
- 1 small banana, sliced
- 150 g pineapple (about 4 rings), cut into small pieces
All the ingredients should be at room temperature.
Sift the flour, baking powder, bicarbonate of soda and cinnamon into a bowl and mix together. In a separate bowl, lightly whisk the egg with the buttermilk (or kefir or natural yoghurt), lemon zest, oil and sugar. Pour the wet ingredients into the dry ingredients and whisk just until combined and any small lumps have disappeared. Fold in the sliced banana and the pineapple pieces.
Heat a non-stick frying pan with just a tiny amount of oil. Cook the pancakes until bubbles begin to appear on the surface, then flip and cook the other side until golden brown.
Serve warm with maple syrup, golden syrup, honey or your favourite toppings.
Enjoy!
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