Ingredients
For the Batter:
225g/8oz plain flour
2 medium eggs
up to 500ml/17fl oz milk

For the Filling:
250g/9oz good quality butter toffee (broken up if in a block)
3 tbsp milk
6-8 (one per person) ripe bananas, sliced

Method
Sieve the flour and beat in the eggs. Beat in the milk a little at a time until the batter has the consistency of single cream. Leave to stand for at least half an hour before making the pancakes.

Put the toffee and 3 tbsp milk in a heavy pan. Stir consistently over a low heat until the toffee has melted and the sauce is smooth. It doesn't have to boil but should be nice and hot.

Fry the pancakes in a lightly oiled non-stick pan. When bubbles appear (after about 1-1½ minutes) flip or turn the pancake. Stack them up and keep them warm while you cook the rest.

Place slices of banana down the middle of each pancake and pour over a generous amount of toffee sauce. Fold over each side of the pancake into the middle. Decorate with more slices of banana and an extra drizzle of toffee sauce