Caramel banana pancakes with salted peanuts

Method

1. Melt 25g of the butter in a small saucepan. Sift the flour and baking powder into a bowl and stir in half the sugar. Make a well in the middle and add the egg, melted butter and vanilla. Gradually beat in the buttermilk until smooth.
2. Heat the frying pan on the barbecue/fire. Pour in a drizzle of sunflower oil and, when hot, add 2 tbsp of the batter to form a 5cm pancake (it will expand a bit as it cooks). Repeat for as many pancakes as will fit in the pan. After 2-3 minutes, when bubbles appear on the surface, flip the pancakes and cook for 1-2 minutes until firm and golden. Repeat to make 8 large or 12 small pancakes, wrapping in foil and keeping them warm as you go.
3. Combine the remaining sugar and the cinnamon in a shallow container. Peel the bananas and cut into large chunks (or halve the baby bananas lengthwise). Dip the bananas into the cinnamon sugar to coat.
4. Add the remaining butter to the frying pan and, when hot, add the coated bananas. Cook for 2-3 minutes on each side until golden. Add the maple syrup and the peanuts, stir well, then remove from the heat. Serve the pancakes topped with the bananas and sauce, and drizzle over a little cream if you like.