For the Banana Pancakes
In a medium-sized bowl, whisk all the dry ingredients. Coarsely slice the bananas and blend them with 1/2 cup of buttermilk. Blend on a low speed until completely pureed.
Add enough buttermilk to make 2 cups of liquid then add eggs and vanilla. Puree briefly on low speed to bring everything together while pouring in the butter.
Pour the wet ingredients into the dry and whisk together until everything just comes together in a relatively smooth batter. Pour into greased ring moulds and cook until mix starts to bubble, then flip over (approximately 5-8 minutes).
For the Milk Crumb
Preheat oven at 225C and line a baking tray with greaseproof paper. In medium-sized bowl, whisk together sugar plus 1 1/2 tsp of milk powder, flour, cornflour and salt. Stir in melted butter until well combined and then spread mixture on paper.
Bake in oven until dried and crumbly (approximately 8-10 minutes). Allow to cool.
Transfer crumb to bowl and fold the remaining milk powder and white chocolate. Store in airtight container and keep in the fridge.
For the Raspberry Coulis
Put everything in a pot and stir mix until sugar dissolves on medium heat. Reduce heat and simmer for 5-8 minutes, then puree and pass through a sieve
For the Vanilla Mascarpone
Mix all ingredients together.
Drizzle coulis around plate. Place the pancakes in the middle of the coulis. Sprinkle the milk crumb on the coulis plus a few toasted buckwheat kernels. Qunelle the mascarpone and place in the middle of the cakes. Garnish with sliced honey comb and a few sprigs of micro herbs.