Go on, treat yourself

Serves 4, Prep 20 mins, Cook 16 mins

1½ cups self-raising flour 1 tsp ground cinnamon 1 tsp baking powder 2 tblsps brown sugar 1 cup buttermilk 3 eggs, lightly beaten 25g unsalted butter, melted ¹⁄³ cup mashed ripe banana

(1 large banana) Extra melted unsalted butter,

for greasing Sliced banana, hokey pokey

ice-cream and chopped, toasted pecans, to serve

SAUCE 300ml tub thickened cream ¾ cup brown sugar, firmly

packed ¼ cup golden syrup 50g unsalted butter, chopped

1 Sift flour, cinnamon and baking powder into a large bowl. Stir in sugar. Place buttermilk, eggs, butter and banana in a large jug. Whisk until combined. Add to flour mixture. Whisk until smooth. Stand, covered, for 10 minutes. 2 Meanwhile, make sauce. Combine all ingredients in a large saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 15 minutes, or until thickened. 3 Meanwhile, heat a large, non-stick frying pan over a medium heat. Grease with extra butter. Spoon ¼ cup of batter into pan. Repeat to make another two pancakes. 4 Cook for about 2 minutes, or until bubbles begin to appear. Turn over. Cook for a further 2 minutes, or until browned. Remove. Cover to keep warm. Repeat to make 12 pancakes. 5 Serve pancakes with sliced banana and ice-cream. Drizzle with sauce. Sprinkle with pecans.