Banana Pancakes - Serves 2

One of my all time favourites, simple, quick and a pleasure to eat.

100g self raising flour
1 medium free-range egg
150ml milk
1 teaspoon sunflower oil
2 bananas
pure maple syrup

1 - Sift the flour and a pinch of salt into a large bowl and make a
well in the middle. Add the egg and slowly pour in the milk,
whisking constantly. Add the oil and whisk until completely
smooth. This batter mix can be made the night before
and kept in the refrigerator for an even quicker result.

2 - Cut the bananas on the diagonal into thick slices. Make the
pancakes by greasing with butter the base of a frying pan. Once
the pan is hot pour in about 3 tablespoons batter, then top with
one of the sliced bananas. Once you see tiny bubbles and the batter
begins to firm up flip the banana pancake over with a spatula.
Cook on the other side for a minute or so.

3 - Keep warm, loosely covered with foil, while you make
the other pancake.

4 - To serve drizzle with warmed maple syrup