1/2 cup self-raising flour
1 tablespoon brown sugar
1/2 cup milk
2 bananas 1 banana to slice for topping
Golden syrup, or 1 tablespoon of brown sugar and 1/2 cup of warm water
In a mixing bowl, combine the self raising flour and brown sugar. Make sure to press out any lumps of sugar so that the combination is smooth.
In a separate bowl, whisk together the egg and milk.
Make a well in the centre of the flour mixture, then pour in the egg and milk mixture. Whisk to combine until the mixture is smooth and silky.
Peel the bananas, then either finely chop them into small pieces or use a fork to mash them. Add the banana pieces to the pikelet batter, then fold them through until combined.
Heat a non stick frying pan over medium heat. Place spoonfuls of banana hotcake batter mixture onto the frying pan.
Cook for 2-3 minutes, or until bubbles appear on the surface of your hotcakes. When this happens, flip them over and cook for another 2-3 minutes on the other side.
Place cooked hotcakes on a plate in an oven at 150 degrees C to keep them warm while cooking the remaining batter in further batches.
Once all the batter is cooked into hotcakes, make the caramel sauce. Place 1 tablespoon of brown sugar into the frying pan to cook. Add 1/2 cup of warm water and stir. Cook, without stirring, for a further 3-4 minutes or until the sauce begins to thicken. At this point add the extra banana slices and cook for another 1 minute to warm the banana through.
To serve, plate up 2-3 hotcakes per plate. Top with caramel and banana slice sauce mixture. Alternately, top each plate with sliced banana pieces and golden syrup.