These American-style pancakes are easier to make than traditional ones
100g/4oz fresh or drained canned pineapple
1 banana , sliced
100g self-raising flour
1 tsp baking powder
1 tsp cinnamon
3 tbsp light muscovado sugar
sunflower oil, for frying
Greek yogurt and maple syrup, to serve
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.