Banana and pecan pancakes

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Servings: 10

Ingredients:
2 cups plain flour
3 teaspoons baking powder
2 tablespoons caster sugar
1 1/2 cups milk
2 eggs
60g butter, melted, cooled
3/4 cup (100g) pecan nuts, roughly chopped
extra melted butter, for cooking
100g butter, melted
2 large bananas, cut diagonally into thick slices
1 cup brown sugar
1/2 cup cream

Instructions:
Sift flour and baking powder into a large bowl. Stir in sugar.

Whisk milk, eggs and butter together. Add to flour mixture. Use a wooden spoon to mix until well combined. Cover and stand batter for 15 minutes. Stir in pecan nuts.

Heat a non-stick frying pan over medium heat. Brush pan with a little extra butter. Pour 1/3 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle. Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface. Turn and cook for a further 2 minutes, or until cooked through. Wrap pancake in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan in between pancakes.

Melt 1 1/2 tablespoons of butter in a non-stick frying pan over medium-high heat. Add banana slices. Cook for 2 minutes, or until golden. Remove from frying pan and set aside. Add sugar, cream and remaining 70g butter to frying pan. Stir over low heat until sugar dissolves and sauce is combined. Boil for 2 minutes, or until sauce thickens slightly. Return bananas to frying pan, turning to coat in caramel sauce.

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