Makes 6-8 pancakes
1 large egg
1/2 tbsp caster sugar
2 tbsp melted butter
120g self raising flour
100g brown sugar
120ml single cream
200ml single cream
For the toffee sauce, in a saucepan add the butter and brown sugar and cook over a medium-low heat until combined and it turns a golden brown colour.
To this, carefully add the cream and vanilla and reduce the heat and cook for 5 minutes until all the sugar is dissolved and the sauce has thickened slightly. Set aside to cool to room temperature.
For the pancakes, add all the ingredients into a bowl and whisk until smooth.
Add a splash of oil to a frying pan set over a medium heat and spoon on the pancake mix.
Cook for 30 seconds on each side or until golden brown.
To assemble, layer up the pancakes with sliced banana and toffee sauce.
Top with semi whipped cream and grated chocolate.