1. Prepare pancakes and reserve one per person.

2. Whisk eggs and sugar together.

3. Add sifted flour and blend in with a wooden spoon. Pass through a sieve into a clean bowl. Heat a little oil in a fying pan. When smoking, tip off the oil. Make the pancakes in a usual way.

Sauce

4. Prepare the sauce by melting the butter and sugar until it caramelises and add the double cream. Stir in and if necessary pass through a sieve.

5. Line a dariole or a ramekin mould with a pancake and warm the slices of banana in the butterscotch sauce.

6. Fill each pancake mould and turn out onto a plate. Serve with a little more sauce and garnish with a confit of orange zest.

Orange Zest

7. Blanch the zest twice and refresh.

8. Stir the orange zest with the 75g of sugar until it crisps and caramelises.