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1
Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth.
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2
Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk.
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3
Whisk until smooth.
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4
Cover the batter and chill for half an hour.
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5
Whisk again just before you make the pancakes.
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6
Meanwhile, make the sauce by zesting one of the oranges.
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7
Place the zest in a saucepan and juice both oranges into the pot.
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8
Add the sugar, 25g butter and the alcohol.
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9
Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken.
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10
Peel the bananas and cut on a slant into a few pieces.
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11
Drop into the sauce and cook for a couple minutes.
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12
Make the pancakes by heating a touch of oil in a non-stick frying pan.
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13
When the pan is very hot, pour in a bit of batter.
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14
If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip.
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15
Leave the batter to set, then flip with a spatula and cook for another 30 seconds.
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16
Remove from the pan onto a plate and keep covered.
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17
When the pancakes are cooked, put one on a serving plate.
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18
Cover one half of the pancake with a bit of sauce and a dollop of yoghurt.
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19
Serve immediately.
