FOR THE HOTCAKES
185g plain flour
1½ tsp baking powder
¼ tsp ground cinnamon
good pinch of freshly grated nutmeg
1 tbsp caster sugar
25g rolled oats
1 medium egg, lightly beaten
35g butter, melted, plus extra for pan
caramel bananas, see below, to serve
For the caramel bananas
90g soft brown sugar
½ tsp vanilla extract
To make the hotcake batter, sift the flour, baking powder, cinnamon, nutmeg and a pinch of salt together into a bowl. Stir the sugar and oats through, then make a well in the centre. Pour in the buttermilk and egg, stirring until just mixed. Add the melted butter and stir to combine.
Halve the bananas lengthways and cut each piece in three. Put the butter, sugar, vanilla and 2 tbsp water in a large frying pan over a medium heat. Cook until the mixture forms a caramel and darkens. Add the bananas and toss through until well coated.
o cook the hotcakes, heat a large non-stick frying pan over a medium heat and brush a little butter over the base. Pour in 2 or 3 small ladlefuls of batter, being careful not to overcrowd the pan, and cook for 2-3 mins, until bubbles appear on the surface. Turn and cook for a further 2-3 mins. Transfer to a plate and keep warm while cooking the rest. Serve the hotcakes with the caramel bananas.