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1
Pancakes: Sift the plain flour and baking powder together in a large bowl, and make a well in the centre. Pour in the eggs and buttermilk, then gradually whisk in the flour mixture, until you have a perfectly smooth batter. Add the milk if the batter seems a little thick.
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2
Heat the butter or oil in a large, non-stick frying pan over a medium heat. Add 4 large spoonfuls of the pancake batter, spaced apart, to make 9cm round pancakes. Cook for 2 minutes, until golden underneath, then flip over and cook for a further 2 minutes, until cooked through. Remove, keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total.
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3
Banoffee Bananas: Heat the sugar and ginger syrup in a pan, until it forms a caramel or sticky thick sauce.
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4
Add the banana slices to the pan, shaking to coat well.
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5
Add the butter to the pan and heat for another 1-2 minutes.
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6
To Assemble: Take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture; Add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack. (Drizzle some more ginger syrup over if there is not enough!).
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7
Serve immediately whilst still warm.
