This document provides recipes for three types of pancakes: American pancakes, savory pancakes, and pineapple and banana pancakes. The American pancake recipe calls for ingredients like flour, baking powder, eggs, butter, and milk. The savory pancake recipe includes eggs, onion, jalapeño, lime, and parsley. The pineapple and banana pancake recipe combines pineapple, banana, flour, baking powder, cinnamon, sugar, egg, and milk into a batter that is fried into pancakes and served with yogurt and maple syrup.

1. American Pancakes
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Ingredients
Switch to Cup Measures 225 gram(s) Plain flour
1 tablespoon(s) baking powder
1 pinch of salt
1 teaspoon(s) white sugar
2 large egg(s) (beaten)
30 gram(s) butter (melted and cooled)
300 ml milk
As featured in
HOW TO BE A DOMESTIC GODDESS
Method
The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do
mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat
in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into
the pan than to spoon it.
Heat a smooth griddle or pan on the stove.
When you cook the pancakes, all you need to remember is that when the upper side of the
pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1
minute, if that.
I get about 16 silver-dollar-sized pancakes out of this.

2. Savoury Pancakes
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2 large
1/4 of a large red onion
1 jalapeño pepper (or more, to taste)
1 lime (or more, to taste)
parsley to taste
Salt and freshly ground black pepper

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Ingredients
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
1 egg
100ml milk
sunflower oil , for frying
Greek yogurt and maple syrup,.
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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 tablespoonfuls, 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.
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4. Pineapple and Banana Pancakes
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Ready in 20 mins
Vegetarian, Low-fat
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 tablespoonfuls, 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.
Making it different
Other fruit combos that work well in this batter include a small, chopped mango and the grated
rind of a lime (omit the cinnamon); 100g/4oz blueberries and a small chopped ripe pear, or
replace the fresh fruit with 100g/4oz ready-to eat dried fruit such as chopped apricot and sour
cherries or cranberries. Replace the yogurt with a good scoop of vanilla ice-cream
Per serving
230 calories, protein 6g, carbohydrate 42g, fat 6 g, saturated fat 1g, fibre 1g, sugar 11g, salt 0,7 g