Banana raspberry pancakes

Preparation time: 15 minutes
Cooking time: 31/2 minutes per batch
Makes: 12

• 300g (2 cups) self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons caster sugar
• 250mL (1cup) milk
• 2 eggs
• 1 large ripe banana, well mashed
• 1 teaspoon vanilla extract
• 60g butter, melted and cooled
• 30g piece cold butter
• 
vanilla yoghurt and honey, 
to serve

1. Sift the flour and baking powder into a mixing bowl and stir in the sugar. Make a well in the centre. Whisk the milk, egg, banana and vanilla together in a jug. Pour into the dry ingredients, add the melted butter and stir gently until just combined.
2. Heat a large non-stick frying pan over medium-low heat. Wrap the cold butter in a piece of paper towel, and wipe over the frying pan surface to grease (set it aside on a plate to use again).
3. Drop 1/4 cupfuls of mixture into the pan, let it spread out to 10cm across. Cook for 2 minutes, until bubbles appear on the surface. Turn over and cook 11/2 minutes more, until golden-brown. Repeat to make 12 pancakes. Serve with vanilla yoghurt and honey.
Note: if you want to serve the pancakes together, place each onto a large plate in a low oven as they are cooked, cover loosely with foil.

Copyright CTC Productions 2011