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.