Gently mix the flour, baking powder and salt together.
Add the milk and lightly mix with a whisk.
Stir in the egg and cheese. Mix with a whisk for around 1 minute.
Microwave the butter on low for 40 seconds. Add to the batter, and mix in to finish.
Heat a frying pan over medium heat, then let it sit for 3 seconds on a damp cloth.
Coat the frying pan with vegetable oil (not listed) and pour in a ladleful of batter. Turn it over after around 2 minutes.
Cook for another minute, and then it's done!
Transfer the pancakes to serving plates, and top with yoghurt, banana and maple syrup. I added strawberries and blueberries too.
In this example, the batter didn't brown very well because the heat was too low, or the cooking time was too short.
Story Behind this Recipe
Cafes in New Zealand are always packed during the weekend. I sometimes have brunch at a cafe in front of the beach. I have ice cream and bacon pancakes with a strong cappuccino. I remembered the fruit pancake the cafe serves, and made this.
The batter is sugar-free, so top it with lots of syrup! You can also add ice cream, chocolate or caramel sauce, jam, or bacon. They will keep in the freezer for 2 weeks if you wrap them.