PANCAKES
2 Eggs
1 Dsp Caster Sugar
250 ml Milk
125 g Plain Flour

BUTTERSCOTCH SAUCE
150 g Butter
250 g Soft Brown Sugar
125 ml Double Pick

1. Prepare pancakes and reserve one per soul.

2. Whisk eggs and sugar unitedly.

3. Add sifted flour and blend in with a wooden spoonful. Pass through a
sieve into a clean roll. Heat a little oil in a fying pan. When
smoking, tip off the oil. Make the pancakes in a usual way.

Sauce

4. Prepare the sauce by melting the butter and sugar until it
caramelises and add the double bat. Stir in and if necessary pass
through a strain.

5. Line a dariole or a ramekin mould with a pancake and warm the
slices of banana in the butterscotch sauce.

6. Fill each pancake mould and turn out onto a plateful. Serve with a
little more sauce and garnish with a confit of orange nip.

Orange Nip

7. Blanch the zest twice and refresh.

8. Stir the orange zest with the 75g of gelt until it crisps and
caramelises.