Banana Pancakes with Crispy Bacon & Maple Syrup

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Screenshot_2016-08-30-09-36-03-1[1] 31/08/2016

When life (your friend who buys way more bananas than she can possibly consume so gives you loads) gives you bananas, make a tasty breakfast! I’m pretty sure that’s how the saying goes, right? This recipe is super easy, super quick and super tasty. You might say, bananas! Fluffy pancakes are delicately flavoured with a hint of cinnamon and mashed bananas as well as slices of sweet banana for good measure. With salty, smokey bacon on the side, this is a winning breakfast.

Serves 1

Ingredients:

  • 2 rashers smoked streaky bacon (or pancetta strips)
  • 2-3 heaped Tbsps plain flour
  • 1 tsp baking powder
  • 2 ripe, small bananas, 1 mashed, 1 thinly sliced
  • 1 large egg
  • 10g butter, melted
  • 50ml milk
  • maple syrup

Screenshot_2016-08-30-10-18-17-1[1] Screenshot_2016-08-31-07-44-46-1[1]

Screenshot_2016-08-30-09-31-32-1[1] Screenshot_2016-08-30-09-29-41-1[1]

Method:

  1. 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 and baking powder with a pinch of salt and cinnamon. Make a well in the centre and add the mashed banana, egg and milk. Whisk to a smooth batter without any flour lumps.
  2. 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 a few 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.
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