Pancakes with Bananas and Toffee sauce

Ingredients - Pancakes
110g plain flour
pinch of salt
2 large eggs
200ml milk
75ml water
Little butter & oil for the pan

Filling
3/4 Sliced bananas

Toffee sauce
150g light muscovado sugar
150g golden syrup
60g butter
170g tin evaporated milk 


Method - pancakes
1. Measure flour & salt and sieve into large bowl.
2. Make a well in centre of the flour. 
3. Beat the eggs & gradually pour in the milk and water.
4. Start to mix the liquid gradually into the flour with a whisk.
5. Add remaining milk and water mixing the flour from around the edges of the bowl. Use a whisk to remove any lumps.
6. Heat a non stick frying pan add a little oil or butter. When hot pour in approx 2 tbs batter. As soon as the batter hits the pan tip from side to side to get the base evenly coated.
7. Cook for about 1 minute till golden at edges. Flip over with palate knife. Keep on a plate.

Method - toffee sauce
8. Measure out sugar, golden syrup and butter into a saucepan .
9. Simmer this mixture over a low heat for approx 5 minutes. Stir and mix well.
10. Remove from the heat, add evaporated milk and stir well.
11. Return to the heat and cook for 5 minutes at a rolling simmer.
12. Serve the warm toffee sauce with slices of bananas and warm pancakes.