Banoffee pancakes

Ingredients

Makes about 10 pancakes

150 g of SR flour
1-2 tbsp caster sugar
1 egg lightly beaten
150 ml milk
15 g butter (optional)

To serve
3 bananas peeled and sliced
icecream or whipped cream
200 ml dulce de leche

Method

1. Sift the flour into a bowl, add the sugar and mix together. In a separate bowl, whisk together the egg and milk, then make a well in the centre, pour in the liquid and mix until just combined. (be careful not to over-stir or the finished pancakes will be tough)

2. Melt about a third of the butter (if using) in a small frying pan on a medium-low heat and when the butter starts to foam add generous tablespoons of the batter to the pan to form 3-4 pancakes. (If you're using a non-stick pan, then it isn't necessary to include butter).

Cook for about 2 minutes or until bubbles appear on the surface of the pancakes, by which time they should be golden-brown underneath.

3. Turn the pancaskes over and cook unti they feel set in the centre and both sides are golden-brown. Repeat with the rest of the mixture, adding more butter as necessary. Transfer the finished pancakes to a warmed plate, cover with an upturned bowl or some foil and keep warm in a low oven.

4. Serve the pancakes scattered with slices of banana, a few blobs of ice-cream or whipped cream and a drizzling of warm dulce de leche (caramel sauce)