Banana pancakes with crispy bacon and syrup

Prep: 15 mins
Cook: 25 mins
Banana pancakes with crispy bacon and syrup

8 rashers smoked streaky bacon (or pancetta strips)

140g self-raising flour

1 tsp baking powder

2 tbsp light soft brown sugar

2 ripe bananas, 1 mashed, 1 thinly sliced

2 large eggs

25g butter, melted, plus a little extra

125ml milk

Maple syrup

Heat the grill to high. Place the bacon on a baking tray lined with foil. Cook for 5-7 mins until crispy, turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter, ensuring there are no lumps.

Heat a little butter in a large frying pan. Once the butter begins to sizzle, ladle the pancake batter in small dollops into the pan, cook for 2 minutes on an even heat.

When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 minute more, until golden.

Transfer to a plate and keep warm with the bacon while you cook the rest of the batter. Serve the pancakes with the crispy bacon and a generous drizzle of maple syrup.


Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Flour, Fruit, Pork

Recipe Type
Easy, Breakfast

Level of Difficulty

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