Fyffes

Serves: 4
Prep time: 15mins + chilling
Cook time: 15mins

Ingredients304

2 medium sized fresh range eggs 
4oz/110g plain flour, sifted
½pint/300ml milk or buttermilk
pinch salt
3tbsp. desiccated coconut
2 bananas, chopped and tossed in little lemon juice
1 kiwi, peeled and chopped
4oz/110g prepared pineapple wedges
a little sunflower oil for frying

Method

1.Beat the eggs in a blender or processor with the flour and sufficient milk to make a paste. When really smooth and lump-free blend in the rest of the flour, the salt and most of the coconut (save a little for sprinkling on later, lightly toasted). Beat well until smooth and set aside for about 30 minutes or until required.

2.Heat very little oil in a good medium sized frying or pancake pan and when just hazing, pour in 2-3 tbsp. batter, swirling the pan at the same time to give a thin even coating. Cook for 2-3 minutes until golden underneath, then toss or turn over carefully and continue until just cooked on the second side.

3.Transfer to a plate to keep warm in a low oven. Repeat with the rest of the batter.

To serve, fold the pancakes in quarters and fill one quarter with a variety of the prepared fruit. Top with the toasted coconut and serve immediately, with ice cream if you wish.