1. Preheat the oven to 220°C/430°F/Gas mark 7. To make the batter, sift the flour into a bowl and then stir in the sugar and a pinch of salt. In a large jug, whisk together the eggs, milk and vanilla extract. Make a well in the flour mixture and gradually whisk in the egg mixture incorporating the flour as you go until you have a smooth batter. Cover with cling film and leave to rest for 45 minutes.
2. Put the butter into an ovenproof frying pan and put in the oven to heat up. Once the butter has melted, take the frying pan out of the oven and swirl the melted butter around the base and sides of the pan. Pour in the batter and return to the oven for 20-25 minutes until golden brown and puffed up.
3. While the batter is cooking, toast the pecans in a dry frying pan over a medium heat until fragrant. Tip into a bowl and leave to cool.
4. In a saucepan, heat 125g of the light brown sugar and water until the sugar has dissolved, increase the heat and boil for about 5 minutes, taking care not to burn. Remove from the heat, and taking care, stir in the cream along with 25g of the butter, leave to cool, add the salt and pour into a jug. Melt the remaining 50g of butter and 50g of sugar in a frying pan, stir to combine and then add the sliced bananas to the pan, increase the heat and fry the bananas until caramelised.
5. Remove the Baby Dutch from the oven, fill with the bananas, scatter over the pecans and drizzle the salt caramel sauce all over the pancake.
6. Serve immediately with extra salt caramel sauce.
Recipe by Rachel Green for Fairburn’s Eggs