To make the sauce, place the blueberries in a small but deep pan. Lightly crush the blueberries using a fork or potato masher. Gently heat the pan and add the butter. When the butter has melted alongside the blueberries add the sugar and stir to incorporate. Finally, tip in the water and bring the pan mixture to the boil. Then turn down the heat and simmer for 3 minutes or so until the sauce is thick enough to coat the back of a spoon. Keep warm in the pan until needed.

Now move onto the pancakes. First prepare banana slices. Peel one of your bananas and slice it crossways into half centimetre circles. Reserve a small prep bowl until needed.

Add the flour, baking powder, sugar and vanilla extract to a large mixing bowl. Take remaining banana, peel and mash it into a fine paste using a fork. Then tip into the mixing bowl with the flour. Gently whisk the mixture to gather the ingredients. While whisking, gradually start to pour in the milk. Continue pouring and whisking until you have a thick and even pancake batter.

Heat a small amount of the oil over a medium-high heat in a large frying pan. When the oil has heated for some time, add a large dollop of the pancake batter. Now arrange a few pieces of slice banana over the top of the pancake. Cook the batter until you begin to see air bubbles appear in the top of the pancake - this should take 2-3 minutes. Flip the pancake and cook on the opposing side for a further 2 minutes. Remove the pancake from the pan and continue the process until all your batter is used.

Serve the pancakes in large stacks of 3 or 4 with the hot blueberry sauce poured over the top.