Prep Time: 30 mins 

Serves: 30 mins 

INGREDIENTS

  • 1 1⁄2 cups milk

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon macadamia or olive oil

  • 2 cups (150 g) self-raising flour

  • 2 tablespoons caster sugar

  • 1 cup (260 g) Greek natural yoghurt

  • 1 tablespoon liquid honey

  • 1 quarter (2 cups or 200 g) pineapple, diced

  • 2 bananas, diced

  • 4 tablespoons butter

  • icing sugar, to dust

METHOD

For pancake batter:

  1. 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.

For honey-whipped yoghurt:

  1. Whip honey and yoghurt in a mixing bowl with a fork or whisk until thoroughly mixed.

  2. 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.

  3. Turn and cook for 2 further minutes or until cooked through.

  4. Layer 2 pancakes per person with honey-whipped yoghurt, pineapple and banana.

  5. Garnish with a dusting of icing sugar and serve.

Tropical Pancakes