Butterscotch Pancakes


115 grams self-raising flour 
1 pinch salt 
1 egg 
150 milliliters buttermilk 
sunflower oil for cooking 
150 grams unsalted butter 
115 grams light muscovado sugar 
200 milliliters double cream 
2 ripe bananas 
1 large lime, halved with pips removed 
115 grams blueberries 
icing sugar for decoration 
vanilla ice cream for serving 


Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre. Break in the egg, pour in the buttermilk and whisk to a smooth batter. Smear some oil onto the hot griddle pan and ladle in small amounts of batter to make pancakes 3"/7.5cm in diameter. Make three pancakes. Cook the pancakes for a minute or so until bubbles start to appear, then flip over and cook for another minute until lightly golden. Transfer to a plate and cover with a square of parchment paper to prevent sticking. Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for a few minutes until dissolved. Pour in 3/4 double cream and bring the sauce to a simmer. Reduce the heat and cook for 2-3 minutes until thickened and toffee like. Heat a wok or a saute pan. Peel and slice the bananas. Add the remaining 25g/1oz butter to the pan and add the bananas and a squeeze of lime juice. Saute over a fairly high heat until the bananas are slightly caramelised. Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat. Place a pancake on the plate and spoon over some of the banana mixture. Add a sprinkling of blueberries and then a spoonful of butterscotch sauce. Continue to layer in this way until all the ingredients are used up. Sprinkle the plate with a few blueberries and some icing sugar, drizzle the rest of the cream around the plate and serve with a scoop of vanilla ice cream.