Fluffy banana and sultana pancakes

It is weekend and the right time to indulge yourself. Don’t go for fancy stuff. Keep it simple with pancakes. They are light, easy to make and super yummy. Try out this recipe enriched with the goodness of bananas.

• Makes 8 pancakes
• Takes 25 minutes

Ingredients

• 100g (3½  oz/ ¾ cup) self-raising flour
• ½ tsp baking powder
• A pinch of 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

Method

• 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 the pancakes; some small lumps are fine. Stir in the sultanas.
• Heat a non-stick pan over a medium heat and brush with butter or oil. Drop 60ml (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.
• Flip and cook for a further 30 seconds to 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.

— The Independent