Caramel pecan pancakes with rum candied bananas

Cooking with Paula McIntyre · Feb 14, 2026 · 7m

Caramel pecan pancakes

3 large eggs

1 dessertspoon golden syrup

200ml buttermilk

300g plain flour

1 teaspoon baking soda

50ml bannoffee toffee

75g chopped pecans

Oil for cooking

Whisk the eggs, syrup and buttermilk in a bowl.

Sift in the flour and baking soda. Whisk to a thick batter.

Allow to rest for 10 minutes. Wipe a medium hot pan with oil and add a tablespoon of batter – don’t over crowd the pan. Drizzle some of the bannoffee toffee and add a sprinkle of pecan nuts on the surface. Spread over some more pancake batter to enclose the nuts and sauce. When bubbles appear, flip over and cook…