Caramel pecan pancakes with rum candied bananas

Available for over a year

Caramel pecan pancakes 3 large eggs 1 dessertspoon golden syrup 200ml buttermilk 300g plain flour 1 teaspoon baking soda 50ml bannoffee toffee 75g chopped pecans Oil for cooking Whisk the eggs, syrup and buttermilk in a bowl. Sift in the flour and baking soda. Whisk to a thick batter. Allow to rest for 10 minutes. Wipe a medium hot pan with oil and add a tablespoon of batter – don’t over crowd the pan. Drizzle some of the bannoffee toffee and add a sprinkle of pecan nuts on the surface. Spread over some more pancake batter to enclose the nuts and sauce. When bubbles appear, flip over and cook on the other side for a couple of minutes to cook through. Repeat with the remaining batter. Rum candied bananas 50g butter 50g soft brown sugar 50ml rum Pinch cinnamon 4 bananas, peeled and chopped Heat the butter and sugar in a large pan and spread to fill the surface. Add the rum and toss for a minute. Flame carefully with the rum, add the cinnamon and serve with the pancakes.