Banana pancakes with crispy bacon & syrup

30-60 minutes 600 kcal or less american pancakes american-style boxing day brunch christmas brunch christmas morning festive brunch fluffy pancakes lazy brunch

N/A

Serves 4 (makes about 10 pancakes)

Source

Ingredients

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

Method

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then 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 without any flour lumps.

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.