- 150g/5½oz self-raising flour
- 2 tbsp caster sugar
- 1 free-range egg
- 150ml/¼ pint milk
- 55g/2oz flaked almonds
- oil, for frying
- 55g/2oz butter
- 55g/2oz soft brown sugar
- 150ml/¼ pint double cream
- ½ tsp vanilla extract
- 30g/1oz plain chocolate, chopped
- 2 scoops vanilla ice cream
- 1 banana, sliced
- For the pancakes, place the flour, sugar, egg and milk into a bowl and whisk together until smooth. Stir in the flaked almonds.
- Heat a little oil in a frying pan. Add a ladleful of batter to the pan and swirl to coat the base. Fry until golden-brown on both sides. Remove from the pan to a plate and keep warm while you make two more pancakes with the remaining batter.
- For the toffee sauce, heat the butter and sugar together in a pan until melted. Add the cream and stir until smooth.
- Add the vanilla extract and chocolate and melt together.
- Place a pancake onto a plate and top with a scoop of ice cream and half the sliced banana.
- Place another pancake on top, followed by another scoop of ice cream and the remaining sliced banana.
- Top with the third pancake and drizzle over the toffee sauce. Serve immediately.