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Banana Hot Cakes with Pecans and Walnuts

From Ben O'Donoghue, Sky Taste

1 1/2 cups plain flour
1 tbsp baking powder
1 tbsp caster sugar
1/4 cup of chopped walnuts and pecan nuts
2-3 ripe bananas
1 lge egg
1 cup milk
2 tbsp dark rum
4 tbsp soft butter
To serve:
2-3 bananas
Double cream
Golden syrup
Chopped pecan and walnuts

1. Mix all the dry ingredients together in a bowl – the flour, baking powder, sugar, and chopped nuts.

2 Mash the bananas in another bowl. Add the egg, milk, rum and half the butter, mix well and add to the dry ingredients. Again mix well to combine.

3. Heat a non-stick frying pan and lightly butter with a little of the remaining butter. Drop a little batter into the pan using a large spoon. Cook about three pancakes at a time. Cook until bubbles appear on the surface and the bottom is golden brown. Flip over and cook for a further 2-3 minutes.

4. Use up all the batter and butter between batchers.

5. Serve with slices of fresh banana, golden syrup, chopped nuts, cream or banana ice cream.