Banana pancakes with crispy bacon & syrup
Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle
Difficulty and servings
Serves 4 (makes about 10 pancakes)
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- 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.
PER SERVING
411 kcalories, protein 11g, carbohydrate 56g, fat 16 g, saturated fat 8g, fibre 2g, sugar 30g, salt 1.6 g
Recipe from Good Food magazine, January 2013.
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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
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Difficulty and servings
Serves 4 (makes about 10 pancakes)
Preparation and cooking times
Prep 15 mins
Cook 25 mins
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
PER SERVING
411 kcalories, protein 11g, carbohydrate 56g, fat 16 g, saturated fat 8g, fibre 2g, sugar 30g, salt 1.6 g
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13 March 2013
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05 May 2013
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