Instructions
Honeycomb cream:
Grease a 20 cm square cake tin or slice tray.
In a large saucepan, heat the golden syrup and sugar together, bring to a boil then simmer on low heat for 5-10 minutes.
Cooking time will vary but test it by dropping a little syrup into water-it should become brittle when ready. Watch it doesn't burn.
Remove pot from heat and add the bicarb soda. Quickly mix it in because the mixture will foam up instantly. Pour immediately into the cake tin. Leave to set then break into bite size chunks.
Whip the cream and add the broken honeycomb to it, set aside.
Pancakes
Make the batter by whizzing the banana with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.
Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden. Turn and cook the other side. If you have been clever and kept the batter light, you may need to place them in an oven to cook right through.It is always a good idea to under cook them and let them finish in the oven. This way you willl have a stack rather than serving as you cook them.
Set it for 140 degrees add as you cook them, no more than 10 minutes though.
Finish with remaining banana and serve with honeycomb cream.