In a large bowl, whisk together the flour, sugar, baking powder ,pinch of nutmeg and salt. Set aside.
In a liquid measuring cup or another medium bowl, whisk together the milk, egg, vanilla and melted butter.
Pour the milk mixture onto the flour mixture and whisk careful not to overmix the batter. Batter should be slightly lumpy; do NOT smooth out completely or pancakes will be tough.
Heat a nonstick skillet over medium heat until hot. Put a drop of oil on the skillet, then wipe it with a paper towel while greasing the entire surface of the skillet.
Pour the pancake batter over the pan and Cook for about 1½ to 2 minutes until the surface of the pancake is bubbly and appears almost set around the edges.flip it and cook. Repeat with the rest of the batter.
Pie crust crumbs
Melt the butter on a skillet over medium high heat. Toss in the digestive biscuit crumbs and sugar. Cook, stirring constantly with a spatula until the biscuits toast, deepen in color and smells fragrant.
Transfer to a bowl to cool completely before using or storing for later use.
Toffee sauce
In a saucepan, melt the butter, brown sugar, cream and salt over medium heat, stirring constantly with a whisk or heatproof rubber spatula.
Bring to boil and simmer for about 1 minute, stirring constantly.
Remove from the heat and use according to the recipe or store in an airtight container and chill in the fridge for later use. Heat before serving.
To serve
Place desired amount of pancakes on a plate, then pour some warmed up toffee sauce over it. Top with banana slices, a dollop of whipped cream, some chocolate shavings then sprinkle with the pie crust crumbs.