To make the butterscotch sauce, place the sugar in a heavy-based saucepan with 150ml of water.

Bring to the boil and cook for 15 minutes, until golden brown.

Stir in the cream, butter and vanilla seeds and mix well to combine.

Stir over a low heat to a thick consistency and keep warm.

For the pancake, sift the flour and salt together.

Beat the egg into the milk and whisk into the flour.

Let it rest for 30 minutes, then add the melted butter.

Warm the pancake pan and add enough oil to cover the base.

Tip some batter in to the pan and tilt the pan so that the mixture covers the base in a thin layer.

Cook both sides until golden brown.

Peel the bananas and cut in to thick slices.

Sprinkle the banana slices with lemon juice.

Place a pancake on a plate and drizzle over some butterscotch sauce, add some banana slices then drizzle a little more butterscotch sauce over it.

Sprinkle with roasted nuts and serve with cream or ice cream.