Sticky Toffee Banana Pancakes
For the pancakes
125g self-raising flour
½ tsp baking powder
225ml banana-flavoured milk
1 large egg
Pinch of salt
Sunflower oil for frying
For the toffee sauce
250 g light brown muscavado sugar,
275 g golden syrup
225 ml double cream
1/2 tsp vanilla extract
3 bananas, peeled and thickly sliced
A handful of crushed walnuts to serve
Sieve the flour and baking powder in to a mixing bowl. Whisk in the banana milk, egg and a pinch of salt until you have a smooth, thick batter.
Heat a large frying pan or pancake pan over a medium heat. Oil the bottom of the pan and add the batter, a tablespoonful at a time, and cook for a minute or so.
Carefully flip the pancakes over and cook for a further minute, or until golden brown.
Remove from the pan and keep warm while cooking the rest of the pancakes.
In a separate saucepan mix together the butter, brown sugar, golden syrup, double cream and vanilla extract over a high heat. Stir regularly and once thickened add the bananas and cook for a further 2 minutes.
To serve, pile the pancakes on to a plate and pour over the sticky toffee banana sauce.
Sprinkle the chopped walnuts on top for decoration.