I found out this wonderful recipe after reading the post from here. As compared to my previous recipe, this one is lighter and fluffier without adding the wholemeal flour. By adding 2 large fully ripen bananas into the batter, it made the pancakes even tastier and yummy! I had rewritten the steps so that it will be easier to follow.
1 ½ cups (12 oz) plain flour (or superfine flour)
3 ½ tsp baking powder
1 tsp salt
1 - 1½ tbsp sugar
1 ¼ cups (10 oz) milk
3 tbsp butter (melted) - to add into the batter
2 large bananas (fully ripen)
Extra butter for pan-frying
1. Sieve flour and baking powder into a mixing bowl. Stir in the salt and sugar and make a well in the centre 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 centre 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 colour tone for the pancake base, flip the pancake only when you see bubbles appear on the surface. Then cook the other side 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.