Ingredients

• 250 g (2 cups) self-raising flour
• 1 ml (¼ tsp) salt
• 1 x 50g sachet Rhodes Quality Tomato Paste
• 300 ml (1 cup +3 Tbsp) milk
• 1 egg
• 1 x 440 g can Rhodes Quality Pineapple Pieces in Light Syrup, drained
• 150 g ham, chopped
• sunflower oil for frying

Method

1. Sift the flour and salt into a large bowl.
2. Whisk together the Rhodes Quality Tomato Paste, milk and the egg.
3. Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.
4. Stir in the Rhodes Quality Pineapple Pieces and the ham.
5. Allow batter to stand for 10 minutes.
6. Heat a little oil in a non-stick frying pan over medium heat.
7. Use a 65 ml measuring cup to scoop the batter onto a non-stick pan and shape quickly into rounds.
8. Fry only two pancakes at a time.
9. Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.
10. Repeat with the remaining batter.

Cooking Tip: Cool, portion and freeze for later use.