1. To make the pancake batter, put the flour and salt into a bowl and make a well in the centre. Crack the eggs into the middle, then pour in about a little of the milk and half of the butter. Start whisking from the centre, gradually drawing the flour into the eggs, milk and melted butter.
2. Once all the flour has been incorporated, beat until you have a thick smooth paste, then gradually beat in the rest of the milk.
3. To make the caramel sauce, put the butter and golden syrup into a small saucepan and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for about 3 minutes until the sauce thickens. Remove the pan from the heat.
4. Coat the bananas in the sugar and melt the butter in a large non-stick frying pan over a medium heat. Add the halves bananas and cook them on both sides until golden. Transfer to a plate and add a squeeze of lime juice.
5. Wipe out the frying pan and put over a medium-high heat, then smear with a little of the remaining melted butter. Add a ladleful of the batter and swirl the pan until the batter completely coats the base.
6. Cook the pancake for 1-2 minutes on one side, then flip over, turn the heat down to low and top with two pieces of the caramelised banana and drizzle a tablespoon of the condensed milk over each one.
7. Sprinkle the coconut flakes on top and wrap up into a parcel to enclose the filling. Flip over and cook for another couple of minutes, turning every 30 seconds or so. Transfer to a plate and keep warm while you cook the remainder – you’ll have enough ingredients to make 4 in total.
8. Put each pancake parcel on a warmed plate and cut into small squares, then drizzle over a little of the caramel sauce and scatter over the toasted sesame seeds. The remainder of the caramel sauce can be served separately.