Easy Banana Pancake

 Ingredients:

1 ½ cups (12 oz) plain flour (or 50% plain flour and 50% cake flour)

3 ½ tsp baking powder

1 – 1½ tbsp sugar

1 ¼ cups (10 oz) milk – at room temperature

1 egg – at room temperature

3 tbsp melted butter (cool down) – to add into the batter

2 large bananas (fully ripen)

Pinch of salt

Extra butter for pan-frying

Procedures:

1. Sieve flour and baking powder into a mixing bowl. Stir in the salt and sugar and make a well in the center of the mixture.
2. Measure the milk in a jug and then crack the egg straight into it. Lightly beat the egg and milk with a fork or whisk until they are mixed together.
3. Pour the egg mixture and melted butter into the well in the center of the flour mixture. Stir with a hand whisk until you have a smooth, creamy batter. (It is important that the batter is free from lumps. If you do get lumps in your batter, press it through a sieve using the back of a spoon.)
4. Leave the batter to rest for about 15 mins – this will make the pancakes lighter. Mash the bananas in a bowl then stir them into the rested batter.
5. Heat up a non-stick pan over medium high heat. Put a little bit of butter on the pan and wipe it with a kitchen towel to make sure it is well-coated. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. If you want an even color tone for the pancake base, flip the pancake only when you see many bubbles appearing on the surface. Add a few drop of melted butter (optional). Then flip the pancake and cook for another 1 min or until slightly golden brown.
7. For subsequent batches, no butter is required.
8. Keep the cooked pancakes warm in a low oven while you cook more pancakes with the rest of the batter, adding a little knob of butter between each batch.