Drop pancakes with banana and butter scotch sauce
For the drop pancakes
110g/4oz self-raising flour
pinch baking powder
290ml/10fl oz milk
30g/1oz caster sugar
2 tbsp vegetable oil, for cooking
For the bananas and butterscotch sauce
70g/2½oz soft brown sugar
120ml/4fl oz double cream
3 bananas, peeled, cut into chunks
whisk the self-raising flour, eggs, baking powder, milk and caster sugar together in a large mixing bowl.
Heat a large crêpe pan or frying pan, and place a little vegetable oil onto it, draining off any excess.
Spoon three separate ladlefuls of batter onto the pan, to make three separate pancakes. Cook for two minutes on each side and remove. Repeat with the remaining mix until all of it is used up.
Butterscotch and banana sauce
place the butter into a small pan with the sugar, stirring over a low heat until the butter is melted, and the sugar dissolved and then stir in the cream and remove from the heat.
Spoon in the bananas, and stir.
Serve with the drop pancakes