Banana Pancakes with Cappuccino Drizzle recipe

Sift the flour first if it looks clumpy, then whisk until the sugar is evenly dispersed and the mixture looks pale and uniform. This helps prevent sweet pockets and gives a lighter batter.

Mash the bananas very thoroughly so there are no large lumps, then add the eggs and milk gradually to stop the mixture turning watery at the start. If using water, add it a little at a time until the batter falls from a spoon in a thick ribbon rather than pouring like milk.

Fold just until the flour disappears, because overmixing will make the pancakes tough rather than tender. A few tiny lumps are fine, but the batter should look glossy and evenly speckled with banana.

Keep the pan over medium heat so the fat shimmers but does not smoke, otherwise the pancakes will brown too quickly before the middle sets. Wait until small bubbles appear on the surface and the edges look slightly dry before turning.

Use only enough hot water to dissolve the sachet into a smooth, glossy sauce; if it is too thin, it will run straight off the pancakes. Drizzle while warm, not boiling hot, so the flavour stays creamy rather than harshly bitter.