Banana Pancakes With Crispy Bacon & Syrup
This delightful recipe combines fluffy banana pancakes with crispy bacon, creating a perfect balance of sweet and savory flavors. With a hint of maple syrup drizzled on top, this breakfast dish is sure to brighten your morning and leave you satisfied.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4 (makes about 10 pancakes)
Nutrition
- Calories: 411 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 30 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.6 milligram of sodium
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