Kids Favorite - Banana Toffee Pancakes

• 1 quantity of pancakes (recipe below).
• 3 bananas.
• 2 oz. (60 g.) butter or margarine.
• 4 level tbsp. Soft light brown sugar.
• 4 level tbsp. Golden syrup.
• Zest and juice 1 lemon.
• 1 level tsp. ground ginger.
• 2 tbsp. double cream.
• Shallow ovenproof dish, buttered.

1. Set the oven to fairly hot; Gas Mark 6 or 400 degrees F/200 c.
2. Cut the bananas in half-length ways, then wrap a pancake around each half.
3. Place in prepared dish.
4. Melt the butter in a pan, then stir in the sugar, syrup, lemon juice ginger and cream.
5. Bring to a gentle simmer, then pour over the pancakes. Sprinkle with lemon zest.
6. Bake in center of the oven for 15 – 20 minutes, until the syrup is bubbling around the edges of the dish.

• 4 oz. (125 g.) Regular flour or other.
• ¼ tsp. salt.
• 1 egg.
• ½ pint (300ml) milk.
• 1 tbsp. sunflower oil, or other.
• 8 – 9 inch frying pan.
• Grease proof paper.

1. Sift the flour and salt into a mixing bowl.
2. Make a well in the centre and break in the egg.
3. Add 5 tbsp. Of milk and, using a whisk, gradually work into the flour.
4. Beat until smooth, and then add the remaining milk and the oil.
5. Heat a few drops of oil in a pan.
6. When the oil is very hot pour in 5 tbsp. of the batter, and swirl quickly to cover the base the pan evenly.
7. Cook until the underside is golden brown, then toss or turn over to cook the other side.
8. Ease out onto an upturned saucer placed on a plate.
9. Repeat with the remaining batter and *stack the pancakes as they are cooked.
10. *If wanting to keep warm, place in a warm oven (not hot) as you cook one.
11. Either use immediately or leave to get cold, then wrap in foil and keep in the fridge for up to 3 days.
12. They can be frozen, but it`s best to interleave each pancake with a square of non-stick paper.