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Banana pancakes

MAKES ABOUT 12 PANCAKES

Our boys loved these when they were little, and they still love them now. The bananas are great for adding natural sweetness and, of course, nutrition-packed goodness, too.

150g (5oz) plain flour

1 tsp baking powder

¼ tsp bread soda (bicarbonate of soda)

1 tbsp caster sugar (optional)

2 eggs

150ml (5fl oz) buttermilk

25g (1oz) butter, melted

1 large or 1½ medium bananas, peeled and mashed just before using

a few knobs of butter

butter or maple syrup, to serve

1. Sift the flour, baking powder and bread soda into a bowl. Add the caster sugar (if using) and stir to mix.

2. Crack the eggs into another bowl and whisk, then stir in the buttermilk and melted butter. Make a well in the centre of the dry ingredients and pour the liquid into the dry ingredients, whisking as you add it. The batter is ready to use or can be stored in the fridge overnight.

3. Just before you want to cook the pancakes, fold the mashed bananas into the batter.

4. Heat a large frying pan over a medium heat and melt a couple of knobs of butter, making sure the base of the pan is covered with a thin layer of butter. I normally wipe the butter all over the pan with some kitchen paper, which I’ll use to re-butter the pan for each batch of pancakes.

5. Drop large spoonfuls (about 50ml/2fl oz each) of the pancake batter into the hot pan – leave plenty of space between them as the pancakes spread while cooking. Turn the heat down slightly or the pancakes will burn before they’re cooked in the centre. You should be able to fit four or five in the pan at a time. Cook on the first side until bubbles appear and pop on the upper surface – 1–2 minutes – then, using a fish slice or something similar, turn the pancakes over and finish cooking on the other side for another minute or so until golden brown. Cook all the pancakes in this way in a few batches, keeping the cooked ones warm in a low oven until they are all ready. Serve with butter or maple syrup – or both.