Banana bread pancakes

Mash the overripe bananas in a bowl with a fork. Whisk in the eggs, mixed spice and a pinch of salt until the bananas have broken down further. Add the flour, baking powder, milk and 2 tbsp of the brown sugar to make a nearly smooth batter with no lumps of flour (lumps of banana are fine).

Melt a little of the butter in a non-stick frying pan set over a medium heat, swirl it around to cover and pour the excess into a small bowl. Fry heaped tablespoons of the batter for 2-3 minutes until bubbles appear on the surfaces and the edges are set. Flip and cook for another few minutes until the pancakes are light golden brown and cooked through. Repeat with some of the remaining butter (up to 1 tbsp in total) and the rest of the batter, keeping the cooked pancakes warm in a low oven or on a hot plate.

Meanwhile, heat the remaining 1 tbsp of butter and 2 tbsp of sugar in a small frying pan until the butter is foaming and the sugar has dissolved. Add the 2 tbsp of milk and stir until you have a thin caramel. Stir in the nuts and raisins, and cook for a few minutes until everything is coated in the caramel.

Stack the pancakes and top with the sliced banana, if using, and the sugared nuts and fruit. Serve with syrup, if you like.