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Strawberry & banana pancakes with coconut & lime ice cream
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200g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tbsp caster sugar
2 British Blacktail Medium Free Range Eggs, beaten
200ml semi-skimmed milk
150g strawberries, hulled
2 small bananas
Butter, for frying
Waitrose 1 Malaysian Coconut & Lime Ice Cream, to serve
1. Sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar. Make a well in the centre and add the eggs. Whisk gradually, drawing in the dry ingredients and adding the milk as you go, to make a smooth, thick batter. Chop up half the strawberries and one banana, and stir into the batter.
2. Slice the remaining strawberries and banana. Melt a little piece of butter in a griddle or nonstick frying pan until foaming, and add a couple of slices of banana and strawberry so that they just touch each other – the more pieces you use, the bigger the pancake. Add a spoonful or two of batter over the fruit with enough room to spread. Cook in batches over a medium heat for a couple of minutes until little bubbles rise to the surface and pop. Turn carefully with a spatula and cook the other side until golden. Repeat with the remaining batter (makes 14-16 pancakes).
3. Keep warm on a foil-covered plate in a low oven while you cook the rest of the fruit and batter. Serve with scoops of coconut and lime ice cream and extra fruit if needed.
Typical values per serving:
This recipe was first published in June 2019.