Toffee and Banana Pancakes

Ingredients

100 g/3 ½ oz plain flour Pinch of salt 1 egg 1 egg yolk 300 ml/ ½ pint milk 2-3 tbsps sunflower oil 2 bananas, sliced Toffee Sauce: 50 g/2 oz unsalted butter 50 g/2 oz light muscovado sugar 2 tbsps olden syrup 150 ml ¼ pint double cream

Recipe

1. Sift the flour into a bowl, add the salt, egg and egg yolk, then gradually whisk in the milk to make a smooth batter.
2. Set aside for 30 minutes.
3. Put the butter and syrup for the toffee sauce in a small saucepan and heat gently, stirring occasionally, until the butter has melted and the sugar dissolved. Bring to the boil and cook for 3-4 minutes until just beginning to darken around the edges.
4. Take the pan off the heat and gradually pour in the cream. Tilt the pan to mix and as the bubbles subside stir with a wooden spoon. Set aside.
5. Pour the oil for cooking the pancakes into an 18 cm/7 in frying pan, heat and the pour off the excess into a small bowl or jug. Pour a little pancake batter over the base of the pan, tilt the pan to coat the base evenly with the batter, then cook for 2 minutes until the underside is golden. Loosen with a palette knife, turn over and cook the second side in the same way. When cooked, slide onto a warmed plate and keep hot.
6. Cook the remaining batter, oiling the pan as needed.
7. Fold the pancakes and arrange on serving plates. Top with banana slices and drizzle with the toffee sauce.

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