In a large bowl mix the flour, baking powder and a pinch of salt.
Then mix with the honey, milk and beat in the egg, until the mixture is of a smooth batter.
Heat 1 tbsp of rapeseed oil in a non-stick frying pan and spoon in 3 large spoonfuls of the mixture to make pancakes about 7cm in diameter.
Cook for a couple of minutes, until the edges are golden and risen and bubbles appear, then flip and cook for another 2 – 3 minutes, until the pancakes are cooked through.
Remove from the pan and keep warm while you cook the rest of the pancakes.
Serve 3 drop scones each, spread with Rowse Organic Set Honey and topped with sliced bananas that have been quickly glazed in a hot pan with a spoonful of honey.
Finish with some toasted hazelnuts.