Simon Rimmer served up delicious hazelnut and banana pancakes with Frangelico liqueuer on Sunday Brunch.
The ingredients are: 400g plain flour, sifted, A pinch of salt, 8 eggs, 800ml of milk, 300ml of water and 100g of melted butter.
For the filling: 200g of chocolate hazelnut spread, 75g of toasted hazelnuts, 30ml of Frangelico liqueuer, 2 chopped bananas and 50ml of cream.
Garnish with grated chocolate and more nuts.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes