Banana Pancakes With Streaky Bacon
In this recipe, you'll create fluffy and satisfying banana pancakes infused with the rich sweetness of a ripe banana. Topped with crispy streaky bacon and a drizzle of decadent maple or golden syrup, this delightful dish combines comforting flavors for a perfect breakfast or brunch treat.
— Constant Cookbook
Ingredients
- 55g/2oz butter
- 275g/9¾oz self–raising flour
- 1 tsp baking powder
- 2 free-range eggs
- 2 tbsp soft light brown sugar
- 300ml/½ pint whole milk
- 1 large banana
- 1-2 tbsp sunflower oil
- 8 rashers rindless streaky bacon
- maple or golden syrup
Instructions
- Preheat the oven to 110C/90C Fan/Gas ¼.
- Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes.
- Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork.
- Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper.
- Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown.
- Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way.
- Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick.
- Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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