Fruity pancakes are the breakfast du jour when travelling. We had a ton of pineapple pancakes in Cambodia (covered in syrup, they’re like having pineapple upside down cake for breakfast, which is a Good Thing). My backpacking friends’ most recent update was full of tales of banana pancakes. So, inspired by them, and with the extra hour to play with, I set about making pancakes for Sunday brunch.
This may not be the best recipe for pancakes but it sure is the easiest. It’s from Jamie Oliver’s Ministry of Food. Crack a large egg in a big bowl. Whomp in a cupful of self raising flour (about 5oz). Add a cup of milk using the same cup (240ml or 8 fl. oz) and give it a stir. It’ll be a bit lumpy but leave it to rest while you get everything else ready.
Slice a banana thinly, and break a slice of pineapple from a tin into chunks. Heat a frying pan over a high heat and melt in a hunk of butter. Arrange a few bits of fruit per pancake, give the batter another good stir and then pour over enough to cover.
Leave until bubbles form on the surface, check it comes away cleanly, then flip and cook for another two minutes on the other side.
Keep going until all the batter is done. If you like ’em plain, just leave the fruit out.
Drown the pancakes in maple syrup and devour greedily while wishing you were lying on a deserted beach on an Indonesian island.