Ingredients

(enough for 8 pancakes)

Pancakes

1 large egg plus one egg yolk

275mil of milk

115g of plain flour

Butterscotch sauce

50g of butter

100g of light muscovado sugar

175ml pouring double cream

1 tsp vanilla extract

Filling

Vanilla ice cream

4 ripe bananas chopped

Plain chocolate to dust

1 Add 115g of Plain Flour into a bowl and make a well in the middle. Whisk the eggs with a of the little milk taken from the 275ml, in a jug. Pour into the centre of the flour mix. Whisk in lightly. A bit at a time whisk in the remaining milk, drawing in the rest of the flour from the sides to make a smooth batter.

2 Cover and leave to stand in the fridge. Heat a medium sized frying pan and add roughly 2 tsp of sunflower oil.

Ladle in two or three tablespoons of batter into the pan and tip the pan so that the batter spreads out evenly.

3 Cook over a medium-high heat for until small holes appear, the underside should be lightly browned and the edges have started to curl. Loosen the pancake and turn it over by tossing or flipping it. You can use a pallete knife to aid this if you like. Cook the other side too until browned.

3 Continue this process for the rest of the batter but be sure to oil the pan each time.

4 To make the toffee butterscotch sauce add the butter, sugar and vanilla to a pan. Melt until smooth and bring to a simmer. Pour in the cream stirring repeatedly until smooth and glossy. Transfer to a small shallow dish to cool in the fridge. Chop the bananas into thin slices. Layer within the pancake. Pour over the cooled butterscotch sauce and dollop two Scoops of good quality vanilla ice cream. Drizzle the sauce over the pancake and to finish grate over plain chocolate.