Buttermilk Pancakes, Crispy Bacon and Butterscotch Bananas

A breakfast to induce a heart attack and add inches to those pudgy thighs, just what I need this Sunday morning.

Serves 2 hungry people or 3 slightly less hungry people

Buttermilk Pancakes
100g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tbsp golden caster sugar
2 large eggs
284ml tub buttermilk
pinch of salt

Butterscotch Bananas
100g butter
100g caster sugar
100ml double cream
2 large bananas

Crispy Bacon
6 rashers streaky bacon

• For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Mix together the eggs and buttermilk and whisk into the flour mixture until the batter is thick and smooth.
• Heat a large frying pan on low-medium heat, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When bubbles begin to appear on the surface, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned. Cook in batches of 2-3 pancakes in the pan until all the batter is finished.
  
• Whilst you're cooking the pancakes, make the butterscotch by heating the sugar and butter in a pan on medium heat. Be careful when heating sugar - it gets really hot and burns pretty fast as soon as the sugar melts. As soon as the sugar crystals have melted into a medium brown colour, add the cream. Let the mixture boil until it turns a lovely golden butterscotch/caramel colour. Peel the bananas and slice on diagonal into half inch thick slices. Add the bananas into the sauce and stir. Remove the mixture from the heat and set aside.
• Just before you cook your last batch of pancakes, put the bacon on an oven try and put the meat under a pre-heated grill. Grill for about 3-4 minutes on each side or until crisp.
• Plate up with 3-4 pancakes a person. Laddle on the butterscotch bananas and top with the bacon.