• 125 g (4 oz) self-raising flour
  • 2 tablespoons caster sugar
  • ½ teaspoon baking powder
  • 1 small ripe banana, about 125 g (4 oz) with skin on, peeled and roughly mashed
  • 1 egg, beaten
  • 150 ml (¼ pint) milk
  • 50 g (2 oz) sultanas
  • oil, for greasing
  • butter, clear honey, golden or maple syrup, to serve

Put the flour, sugar and baking powder in a mixing bowl. Add the mashed banana with the egg. Gradually whisk in the milk with a fork until the mixture resembles a smooth thick batter. Stir in the sultanas.

Pour a little oil on to a piece of folded kitchen paper and use to grease a griddle or heavy nonstick frying pan. Heat the pan then drop heaped dessertspoonfuls of the mixture, well spaced apart, on to the pan. Cook for 2 minutes until bubbles appear on the top and the undersides are golden. Turn over and cook for 1–2 minutes more until the second side is done.

Serve warm, topped with butter, honey, golden or maple syrup. These are best eaten on the day they are made.

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