- 300ml buttermilk
- 1 egg
- 1tsp vanilla extract
- 2tbsp melted butter
- 140g self-raising flour
- 1tsp baking powder
- Pinch ground nutmeg
- 1 large ripe banana, mashed, plus 2 bananas, sliced, to finish
- 2tsp rapeseed oil
- 1tbsp lemon juice
- 50g toasted pecans
Beat together the buttermilk, egg, vanilla extract and melted butter. In a separate bowl, stir together the flour, baking powder and nutmeg.
Stir the liquid into the dry ingredients and beat until smooth. Stir in the mashed banana.
Heat a nonstick frying pan on low. Lightly brush with a little rapeseed oil. Pour a large spoonful of the batter into the pan, spread out evenly with a spatula and cook for 1-2 mins until bubbles begin to pop on the surface. Carefully flip and cook for 1 min more.
Repeat with the remaining batter to make 8-10 small pancakes. Keep warm.
Toss the banana slices in the lemon juice. On a serving plate, layer up half the pancakes with half the sliced banana and pecans. Repeat to make a second stack.
Warm the caramel sauce gently. Top the pancake stacks with squirting cream and drizzle over the caramel sauce. Serve immediately, half a stack per person.