Butterscotch Pancakes

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

3"/

7 1/2cm 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.

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.