The best thing about February? Pancakes, of course. Bananas and sultanas are meant for each other, especially when snuggled up together in a tender pancake like this.

Makes 8
100g self-raising flour
1⁄2 tsp baking powder
1 tsp ground cinnamon
1 large ripe banana, mashed, plus sliced banana to serve
100ml whole milk
1 large egg
1 tbsp melted butter
40g sultanas
Melted butter or vegetable oil, for frying
Runny honey or maple syrup, to serve

1 In a mixing bowl, add the flour, baking powder, a pinch of salt, the cinnamon, the mashed banana, milk, egg, and melted butter and gently whisk the wet ingredients into the dry until well combined. Be careful not to overbeat the mixture or the pancakes will be tough; some small lumps are fine. Stir in the sultanas.

2 Heat a non-stick frying pan over a medium heat and brush with butter or oil. Drop 60ml batter into the pan and cook for about 1 min, or until golden underneath. Adjust the heat as needed to ensure the pancakes don’t burn before they’re cooked through. Flip and cook for a further 30 seconds to 1 min. Repeat with rest of the batter.

3 Serve straight from the pan or keep warm in an oven preheated to 150C/Fan 130F/ 300F while you cook the remaining batter.

4 Serve the pancakes with slices of banana and a drizzle of honey or maple syrup.

Recipe from Posh Pancakes by Sue Quinn (Quadrille)