Chocolate chip pancakes

To make the pancake batter, add the flour, sugar and golden syrup to a large jug. Add the egg, then gradually add the milk, whisking constantly to create a smooth batter. Add a handful of chocolate chips and mix gently until evenly spread through the batter.

For the caramelised bananas, gently heat the sugar, vanilla essence and water in a saucepan until the sugar melts and the mixture forms a caramel. Add the banana slices to the pan and shake to coat them in the caramel, then add the butter and heat for another 1-2 minutes. Set aside.

Place a non-stick frying pan on a high heat. Add a very small amount of butter and heat until smoking.

Spoon enough batter mix into the pan to make pancakes about 12cm (4½in) across, leaving a 1cm (½in) gap between each – you should be able to make two pancakes at once.

Cook until the top surface of each pancake is completely covered with bubbles, then turn over and cook the other side for about a minute. Remove from the pan and repeat until all your batter is used up – depending on the size of your frying pan, you should have 10 pancakes in total.

Starting with a pancake on the bottom, layer up the stacks by alternating pancakes with layers of caramelised banana slices, using five pancakes for each stack. Finish with a topping of bananas, a sprinkling of chopped hazelnuts and chocolate chips and a drizzle of maple syrup.