Malpua (Indian fried pancakes)

Method

1. Whisk together the flour, sugar, milk, cardamom, raisins and banana, if using, in a mixing bowl to make a smooth batter, then set aside in the fridge for 2-3 hours to allow the flavours to develop (see Make Ahead).
2. Heat 4cm vegetable oil in a large, heavy-based saucepan until the temperature reads 160°C on a digital probe thermometer (or a cube of bread turns golden in 40-50 seconds).
3. Stir the batter to bring it back together, then pour half ladlefuls of mixture into the oil in small batches of 3 or 4. Fry for 3-4 minutes until the edges of the pancakes are crisp but the middles are still soft. Turn the pancakes over halfway through once the underside is golden and crisp.
4. Lift out using a slotted spoon and drain on kitchen paper, keeping the pancakes warm while you make the rest. Serve with ice cream, if you want to.