Banana, date & tahini pancakes

For the batter, sift the flour and cinnamon into a large bowl and add the sugar with a pinch of salt. Make a well in the centre and crack in the eggs, then add the oil and 3 tbsp milk. Use a balloon whisk to beat together the eggs, milk and oil, slowly drawing in the flour mixture until you have a smooth paste. Gradually pour in the remaining milk, whisking continuously until the batter is smooth and the consistency of single cream. Cover and leave to rest in the fridge for at least 30 minutes (or up to 24 hours). This produces lighter pancakes.

Meanwhile, heat a nonstick frying pan (about 18cm diameter at the base) over a medium-low heat. Toast the hazelnuts, stirring often, until golden. Tip onto a board to cool, then roughly chop. Peel the bananas, then cut into 1.5cm slices on the diagonal and set aside.

Preheat the oven to low. When you are ready to cook, put about 1 tsp butter in the same frying pan and set over a medium heat until hot and foaming. Pour in enough batter to just coat the pan’s base (2-3 tbsp), swirling it quickly to make an even layer. Cook for 1-1½ minutes, or until the edges begin to curl and the base is golden. Flip the pancake and cook for a final 30 seconds-1 minute, then transfer to a warm plate. Repeat with the remaining batter, adding a little extra butter to the pan as needed. Layer the cooked pancakes between baking parchment and keep warm in the oven. You should have 8-10.

Melt 20g butter in the frying pan, then sprinkle in 2 tbsp sugar. Gently stir, then allow the sugar to melt for 1-2 minutes over a medium heat. Add the banana slices and cook for 3-4 minutes, carefully turning halfway, until caramelised on both sides. Serve 2-3 pancakes per person, topping with the banana slices and drizzling with both the tahini and date nectar. Finish with a scattering of toasted chopped hazelnuts