Sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle.

Whisk the buttermilk, vanilla and water together.

Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.

Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste.

Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

I prefer to use a non stick pan as I do not have to grease the pan. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil, if you are not using a non stick pan.

Pour a small ladle of the batter into the pan for each pancake. Cook for 1 minute until golden brown underneath, then flip over and cook for a further 30 - 45 seconds.

Continue with the rest of the batter.

Sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has turn to a mid-golden brown, stir in the butter

Add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender.

Place two pancakes on a plate and top with caramelized bananas and drizzle some of the caramel sauce from the pan.

Perfect with a scoop of vanilla ice cream on top.