Banana pancakes

Ingredients

Weigh the butter into a bowl and melt in a microwave.

Sift the flour, baking powder, salt and caster sugar into a large bowl.

Measure the milk into a jug, lightly whisk together with the egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a whisk or fork, beat until you have a smooth batter.

Cut your banana into round slices. Heat a non-stick frying pan over a medium heat and add a tablespoon of vegetable oil. When it’s hot, Add 3 or 4 slices of banana to the pan and cook for a minute or so before pouring the batter over the top to make two or three small pancakes.

Wait for 2 or 3 minutes until the top of the pancake begins to bubble, and the edges begin to set. Flip it over and cook for another two minutes until both sides are golden brown. If the pancake is too dark, reduce the heat slightly. Transfer onto a plate.

Repeat until all the batter is used up. If you’re not going to eat your pancakes straight away, store in a fridge and heat in a microwave or in a frying pan over a hob to reheat.

Serve with maple syrup or as preferred.