To make the pancakes

1. Sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle.
2. Whisk the buttermilk, vanilla and water together.
3. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
4. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste.
5. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.
6. I prefer to use a non stick pan as I do not have to grease the pan. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil, if you are not using a non stick pan.
7. Pour a small ladle of the batter into the pan for each pancake. Cook for 1 minute until golden brown underneath, then flip over and cook for a further 30 – 45 seconds.
8. Continue with the rest of the batter.

For the caramelized bananas

1. Sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has turn to a mid-golden brown, stir in the butter
2. Add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender.

To assemble

1. Place two pancakes on a plate and top with caramelized bananas and drizzle some of the caramel sauce from the pan.
2. Perfect with a scoop of vanilla ice cream on top.