Hidden pineapple pancakes
- 75g plain flour
- level tsp baking powder
- 75ml buttermilk (or 8tbsp Greek yogurt mixed with 7tsp full-fat milk)
- 2 eggs, beaten
- 15g butter
- 432g can pineapple rings, drained well
- Maple syrup, to serve
Sift the flour and baking powder into a bowl. Make a well in the centre.
Put the buttermilk in a measuring jug. Pour a little into the flour well, and combine with a wooden spoon, bringing in a little of the flour from the sides as you go and slowly adding more liquid. Add the eggs near the end and mix until smooth.
Melt a little of the butter in a frying pan until it starts to bubble. Dip the pineapple rings in the batter and fry for 2 mins on each side until golden. Repeat, adding more butter as needed.
Serve with maple syrup.