Recipies as requested:
Dutch Poffertjes (mini pancakes)
50 gr Buckwheat flour & 50 gr gluten-free self-raising or plain flour
200 ml room temperature buttermilk
1 tablespoon of olive or rapeseed oil
pinch of salt
1 sachet of yeast
20 gr of caster sugar
1 freerange egg
Mix all ingredients (at least 3 hours ahead or the night beforehand) so that the yeast/sugar can "work".
On a hot gridle that is oiled/buttered poor a tablespoon measure (using a squeezy bottle such as an empty clean hellmans mayo makes it a lot easier to control the size) and flip over - they are cooked quickly so stand over them. Serve with baked banana (in butter in a small flying pan) and choice of lemon, sugar, syrup or chocolate sauce.
PS in the Netherlands we have poffertjes pans with dimples in them so that you can do 19 in one go (you need gas for this) but any gridle will do. In Scotland they're known as dropscones.
Make shortbread base first. Mix 170 gr of flour and 120 gr of butter till it crumbles, then add 60 gr caster sugar. Press into a lined (parchment paper) and press down slightly with the base of a pint glass or other flat bottomed dish. Bake in the overn 170 degrees for 15 mins.
Caramel. Heat in a pan 1 tin of 397 gr condensed milk, tablespoon of vanilla essence, 2 tablespoons of golden syrup, 60 gr of sugar and 120 gr of butter. Keep stirring wilst heating and it will turn to a golden colour after about 20 mins. If you don't stir it will burn.
When base has cooled slightly and the caramel is ready poor over the base and return to the overn for another 8 to 10 mins (it will bubble and turn darker).
Remove from the oven, let it cool completely.
In a bowl break up 125 gr of dark (or milk) chocolate - I use 81% cocao, and melt in the microwave in bursts of 1 mins or 30 seconds. Stir so all the chocolate has melted and poor over the caramel. Sprinkle with course seasalt (about a teaspoon) and let it cool. Cut into squares - yummy.