• 150g self-raising flour
  • Pinch of salt
  • One tsp of baking powder
  • One egg
  • 150ml milk
  • Tsp of icing sugar
  • ½ a ripe banana according to taste
  • Sunflower oil / spray for frying

“These small pancakes are great for giving fruit a new lease of life! Spin, twist, and flip them over for a wonderful treat.”

Bonnie Langford











Sift the flour, salt, baking powder and icing sugar into a mixing bowl. Make a well into the centre, drop in the egg and gradually blend in the milk. This mixture is thicker than a basic pancake batter as it needs to cling to the fruit. If time allows, leave the batter to rest for at least half an hour. Mash the bananas and add to the mixture and stir well. Place oil and a small tsp of butter into a frying pan and place over a low heat. When the oil is hot, add one large tbsp per pancake into the frying pan. Cook until the batter is set and bubbly and flip over, cooking for a further two minutes until lightly brown. Serve plain or with low fat ice cream.


These pancakes are delicious with any fruit, but if using apples or pears, cook the fruit and chop into bite size pieces before adding to the pancake mixture.  

Thanks to Surrey Matters for submitting this recipe.