1 Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre. 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. 6 For the butterscotch sauce: Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for a few minutes until dissolved. 7 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. 8 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. 9 Saute over a fairly high heat until the bananas are slightly caramelised. 10 Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat. 11 Place a pancake on the plate and spoon over some of the banana mixture. 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. 13 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. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 283 (55%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 123.3mg||38 %|
|Sodium 322.6mg||11 %|
|Potassium 349.4mg||9 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 53g|
|Protein 6.1g||9 %|
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Calories per serving: 516
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