In a large bowl mix together the flour, baking powder and sugar. Make a well in the centre and add the egg and half the buttermilk. Add the melted butter and whisk until you have a smooth but thick batter, then gradually beat in the remaining buttermilk or enough until it resembles the consistency of a pourable thick cream.
Heat a little butter in a large non-stick frying pan over a medium high heat. Spoon the batter in into the hot pan, spacing each spoonful to allow it to spread. Cook for about 2-3 minutes or until bubbles start to appear on the surface, then turn over and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides. Remove on to a wire rack, then cover them with a clean tea towel to keep them soft and warm.
Melt the remaining butter in a pan on medium-high heat. Add the sugar and let it melt into the butter for about 2 minutes. Place the bananas face down in the butter-sugar mixture, then cook for 2 minutes or until they become brown and sticky. Carefully flip them over and do the same to the other side for 1 minute. Set to the side.
Whip the cream and add the lemon zest.
To assemble, place 3 pancakes in the centre of the plate. Top with 2-3 sliced bananas with some of the extra caramel. Add a quenelle of the lime cream and dust with the icing sugar.