Cooking instructions

1. Add the sugar to a saucepan with 5 tbsp of water and heat gently until it has dissolved. 
2. Turn up the heat for around 5-6 minutes until the mixture has turned to caramel. 
3. Whisk in the butter and Jack Daniels and allow to cool.
4. At the same time, lay the sliced pancetta between two baking trays on parchment paper and cook at 180C for 12 minutes.
5. Add the walnuts to a saucepan with the granulated sugar and unsalted butter.
6. Cook on a medium heat and stir until all the nuts are evenly coated.
7. Half the bananas and place under a hot grill. 
8. Place the buttermilk pancake mix into a nonstick pan.
9. Cook on a medium heat until small bubbles have formed on top of the mix, for around 5-6 minutes.
10. Add your toppings and pour over your Jack Daniels caramel sauce.
11. Serve and enjoy!

Try these delicious pancakes for yourself at Bread Street Kitchen or Heddon Street Kitchen this Pancake Day, 5 March.