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Banana pancakes with crispy bacon & syrup

Contains pork – recipe is for non-Muslims only
Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4 (makes about 10 pancakes)
  • Easy
  • Serves 4 (makes about 10 pancakes)
  • Easy
  • Calories 411
  • Carbohydrates 56
  • Saturated Fat 8
  • Sugar 30
  • Protein 11
  • Fat 16
  • Fibre 2
  • Salt 1.6

Nutrition per serving

  • Calories 411
  • Carbohydrates 56
  • Saturated Fat 8
  • Sugar 30
  • Protein 11
  • Fat 16
  • Fibre 2
  • Salt 1.6

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

Method

  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.

  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.

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