Separate the eggs, putting the whites into one bowl and the yolks into another. Mix together the plain flour, baking powder and milk with the egg yolks and combine until it forms a smooth, thick batter. Whisk the whites with the salt until they form stiff peaks. Gently fold the whites into the batter-it is now ready to use. Heat a non stick frying pan over a moderate heat.
Pour some of your batter into a frying pan and fry for a few minutes on one side until it starts to turn golden. Using a spatula, flip the pancake over. Continue to fry until golden. Melt the butter in a saucepan over a low heat until they form a caramel sauce.
Chop the bananas, lengthways or into slices, add them to the pan and cook gently until they are golden, turning after a few minutes. Serve with a dollop of crème fraîche