Place the caster sugar and flour into a bowl, make a well in the centre
15g of caster sugar
150g of plain flour
2
Crack the eggs into the well and start to mix the ingredients together using a whisk or wooden spoon. Add the milk slowly and beat until smooth
2 eggs
250ml of milk
3
Heat the oil in a small frying pan so that it coats the whole surface. Pour a small ladle of pancake batter into the pan. Tilt the pan to coat the whole surface and cook for 2-3 minutes
2 tbsp of sunflower oil
4
Flip the pancake over and cook for a further minute
5
Slide the pancake onto a plate and repeat the process until all the batter is used up
6
Place the pancakes onto a board and spread cream cheese over the centre of each. Arrange a few slices of banana on top
200g of banana, sliced
120g of low fat cream cheese
7
Fold each pancake in half and then in half again to form a triangle shape. Set aside while you make the sauce
8
For the toffee sauce, add the sugar to a heavy-based saucepan and heat until the sugar melts and turns a golden brown colour
40g of light brown sugar
9
Then, whisk in the cream, butter and vanilla essence
150ml of single cream
40g of butter
3 drops of vanilla essence
10
Slowly bring to the boil, whilst stirring with a wooden spoon. Remove from the heat
11
Pour a little of the sauce over the pancakes and serve