To make the pancakes
Sift flour into a large bowl, add eggs and milk and whisk gently until combined. Add 5tbsp/75ml cold water and whisk again until completely smooth.
Place a 20-22cm frying pan over a medium-high heat. Add 1tsp of butter or oil and tilt the pan to spread over the surface.
Once very hot, pour in 2-3 tbsp batter and gently swirl around the pan to completely coat the base.
Leave for just under a minute, don’t be tempted to turn the pancake until it is a rich golden colour underneath. Give the pan a sharp shake, if it moves, it should be ready.
Toss or turn with a spatula and cook for 20-30 seconds until golden. Transfer to a warmed plate, cover with a sheet of foil and a tea towel and repeat with the remaining butter and batter.
For the caramelised banana pecan topping
Melt butter over a medium-high heat until foaming in a large frying pan.
Add bananas and cook for 2 mins until golden underneath.
Turn bananas, add pecans and cook for a further 1-2 mins.
Add maple syrup and a pinch of salt, bubble for a minute and serve with pancakes and a dollop of crème fraiche.
Our thanks to Clarks for providing this recipe.
Visit our pancake recipe section for more delicious pancake ideas, both sweet and savoury