150g of plain flour, sifted
50g of Tate & Lyle Fairtrade golden caster sugar
½ tsp of bicarbonate of soda
284ml tub of buttermilk
1 egg, beaten
Unsalted butter, for frying
2 small bananas, sliced
For The Butterscotch Sauce
75g of unsalted butter
75g of Tate & Lyle Fairtrade golden caster sugar
100ml of double cream, plus extra to serve
½ tsp of vanilla bean paste
¼ tsp of flaky sea salt
Step 1Mix 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.
Step 2For 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.
Step 3Heat 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.
Step 4Stack onto plates, top with the banana and spoon over the warm butterscotch sauce. Serve with whipped cream too, if you want.