Banana pancakes with crispy bacon & syrup

Banana pancakes with crispy bacon & syrup

  • Rating: 5 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 (makes about 10 pancakes)

Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle

  • Freezable
Nutrition: per serving
NutrientUnit
kcal411
fat16g
saturates8g
carbs56g
sugars30g
fibre2g
protein11g
salt1.6g
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Ingredients

Method

  • STEP 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, 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.

  • STEP 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 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.

Goes well with

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    Rating: 5 out of 5.27 ratings
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