Method

1. For pancake batter:
   whisk milk, eggs, vanilla extract and oil in large bowl.
2. In a separate bowl, combine flour and sugar.
3. Combine wet ingredients to dry and stir with a wooden spoon until just mixed. Do not over stir – mix should be lumpy. Rest for 10 minutes.
4. For honey-whipped yoghurt:
   Whip honey and yoghurt in a mixing bowl with a fork or whisk until thoroughly mixed.
5. Melt 2 tablespoons of butter in a large non-stick pan over medium heat. Ladle generous spoonfuls of pancake batter (approx. half a cup) for 1-2 minutes or until surface bubbles.
6. Turn and cook for 2 further minutes or until cooked through
7. Layer 2 pancakes per person with honey-whipped yoghurt, pineapple and banana.
8. Garnish with a dusting of icing sugar and serve.