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.
'Posh Pancakes' by Sue Quinn (Quadrille, £12.99) Photography © Faith Mason
