How to make fluffy banana and sultana pancakes

Fluffy banana and sultana pancakes
Makes 8 pancakes

Takes 25 minutes

100g (3½oz/ ¾ cup) self-raising flour

½ tsp baking powder

pinch salt

1 tsp ground cinnamon

1 large ripe banana, mashed, plus sliced banana to serve

100ml (3½ fl oz/ scant ½ cup) whole milk

1 large egg

1 tbsp melted butter

40g (1¼ oz) sultanas

melted butter or vegetable oil, for frying

runny honey or maple syrup, to serve

In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. In a jug, stir together the mashed banana, milk, egg, and melted butter.

Gradually stir the wet ingredients into the dry until well combined. Don’t overbeat or the pancakes will be tough; some small lumps are fine. Stir in the sultanas.

Heat a non-stick frying pan over a medium heat and brush with butter or oil. Drop 60ml (2fl oz/ ¼ cup) batter into the pan and cook for about 1 minute, or until golden underneath. Adjust the heat as needed to ensure the pancakes don’t burn underneath before they are cooked through.

Flip and cook for a further 30 seconds – 1 minute. Repeat with rest of the batter. Serve straight from the pan or keep warm in a 150°C/300°F/gas 2 oven while you cook the remaining batter.

Serve the pancakes with slices of banana and a drizzle of honey or maple syrup.