115 grams Self-raising flour
1 pch Salt
150 mls Buttermilk
Sunflower oil for cooking
150 grams Unsalted butter
115 grams Light muscovado sugar
200 mls Double cream
2 Ripe bananas
1 lrg Lime, halved with pips removed
115 grams Blueberries
Icing sugar for decoration
Vanilla ice cream for serving
2 Break in the egg, pour in the buttermilk and whisk to a smooth batter.
3 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.
4 Cook the pancakes for a minute or so until bubbles start to appear, then flip over and cook for another minute until lightly golden.
5 Transfer to a plate and cover with a square of parchment paper to prevent sticking.
9 Saute over a fairly high heat until the bananas are slightly caramelised.
12 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.