Fancy something more elaborate than lemon juice and sugar on your pancakes this Pancake Tuesday? This simple recipe by Neven Maguire is a favourite from the Irish Country Living archive and it makes for an indulgent Tuesday treat.

Butterscotch and Banana Pancakes

Serves four

Pancakes:

  • 100g plain flour

  • Pinch of salt

  • 300ml milk

  • 1 egg

  • 25g butter, melted

  • Sunflower oil, for cooking

  • 3 bananas

  • 1 lemon, halved and pips removed

  • 50g toasted hazelnutes (optional)

    • Butterscotch sauce:

  • 150g caster sugar

  • 120ml cream

  • 40g butter

  • 1/4 vanilla pod, seeds only

  • Creme fraiche, to serve

    • Method:

  • To make the butterscotch sauce, place the sugar in a heavy-based saucepan with 150ml of water. Bring to the boil and cook for approximately 15 minutes, until golden brown. Stir in the cream, butter and vanilla seeds and mix well to combine. Stir over a low heat to a thick consistency and keep warm.

  • For the pancake, sift the flour and salt together. Beat the into the milk and whisk together. Beat the egg into the milk and whisk into the flour. Let it rest for 30 minutes. Add the melted butter.

  • Warm the pan and add enough oil to cover the base. Tip some batter into the pan and tilt the pan so that the mixture covers the base in a tin layer. Cook for 15 to 20 seconds, until golden brown. Flip over and cook the other side. Keep warm.

  • Peel the bananas and cut into thick slices. Sprinkle with lemon juice. Put a pancake on a place and drizzle over some butternut sauce. Arrange the bananas on top, drizzle some more butterscotch sauce over it and sprinkle with some toasted nuts. Fold the pancake in half.

  • Serve with a dollop of cream or a scoop of ice cream.

    • For more recipes by Neven click here.