Banana Pancakes with Maple Syrup 

An ideal way to use up any slightly blackened bananas in the bowl – the riper the fruit, the sweeter and headier these pancakes will be. You can top with a syrup of your choice – my favourites are maple and date or a resinous honey.

Serves 4

2 very ripe small bananas

batter recipe (see here)

5g unsalted butter

greek yogurt or soured cream

maple or date syrup

finely chopped walnuts

•  Mash the bananas in a bowl, then gradually pour in the batter and blend.

•  Place a 24cm nonstick frying pan over a medium heat, add the butter and swirl it around the pan to melt.

•  Pour in a quarter of the pancake mixture and tip the pan to spread it over the base. Fry for about 1 minute until the underside is golden, then flip and fry the other side for another 30-60 seconds. Slip on to a plate and repeat for the remaining batter to make three more pancakes.

•  Serve with a dollop of yogurt or soured cream spread in the middle and drizzle with plenty of syrup then scatter with nuts.