Banana butterscotch pancakes

Perfect, fluffy pancakes with butterscotch and banana to hit the sweet spot.

Ingreadient

• 150g plain flour, sifted
• 50g Tate & Lyle FairTrade Golden Caster Sugar
• ½ tsp bicarbonate of soda
• 284ml tub buttermilk
• 1 egg, beaten
• 1 Unsalted butter, for frying
• 75g unsalted butter
• 75g Tate & Lyle FairTrade Golden Caster Sugar
• 100ml double cream, plus extra to serve
• ½ tsp vanilla bean paste
• ¼ tsp flaky sea salt

Step by step

1. Mix the flour, sugar and bicarbonate of soda in a mixing bowl with a pinch of salt. Make a well in the centre and pour in the buttermilk and egg, whisk together until smooth, then set aside for 30 minutes.
2. For the butterscotch sauce, melt the butter in a small saucepan over a medium heat, then add the sugar and allow to dissolve. Simmer for 4-5 minutes, stirring regularly, until golden. Take off the heat and stir in the cream, vanilla and salt.
3. Heat a large frying pan over a medium-low heat. Melt a knob of butter, then add a small ladleful of the batter and spread to a circle roughly 12cm in diameter – cook 2-3 at once, if possible. Flip after 2-3 minutes when bubbles appear, then cook for another 2-3 minutes. Repeat to make about 8 pancakes. Stack onto plates, top with the banana and spoon over the warm butterscotch sauce. Serve with whipped cream too, if liked.