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Beat the milk and egg together then gradually add to the flour.
Gently heat a little butter in a large frying pan.
Pour a quarter of the batter mix into the frying pan and swirl around to create a thin pancake.
Cook on each side for 30-60 seconds until golden and continue until you have used all the batter.
Spread a tablespoon of the chocolate spread on each pancake then place a banana at the edge of the pancake and roll.
Drizzle a tablespoon of toffee sauce over each pancake and roll in the biscuit crumbs.
Slice pancake roll into 1" chunks and serve with the toffee sauce as a dip.