Pancakes can be made up to one day ahead. Store in an airtight container in the fridge. To serve warm, reheat in a microwave, or wrap in foil and place in a moderate oven (180C) for 5 to 10 minutes. To toast pecans, spread over an oven tray and cook in a moderate oven (180C) for 5 minutes.
1 1⁄2 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
300ml tub thickened cream
3⁄4 cup brown sugar, firmlyp acked
1⁄4 cup golden syrup
50g unsalted butter, chopped
Sift our, 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 our 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 1⁄4 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.