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    Strawberry & banana pancakes with coconut & lime ice cream

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    Strawberry & banana pancakes with coconut & lime ice cream

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    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.


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