Banana pancakes with crispy bacon and maple syrup
Ingredients
- 8 rashers of bacon
- 5oz SR flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 tablespoon light soft brown sugar
- 2/3 ripe bananas, 1 mashed, 1 or 2 thinly sliced
- 2 large eggs, beaten
- 4 fl oz milk
- 1oz butter, melted and some for greasing the frying pan / girdle
I was looking through a pile of food magazines that had accumulated on the cookery bookshelf over several months - you know the kind that are full of recipes that look lovely but you know you are NEVER going to make - and extracting those recipes that I might possibly try.
Found this one and since I like making (Scotch) pancakes (or drop scones) anyway, I thought I'd do this for brunch today. It was yummy, even with (or maybe especially with) Golden Syrup rather than maple.
Instructions
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Grill the bacon and keep warm.
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While the bacon is grilling, get on with making the pancake batter.
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Mix together the dry ingredients in a large bowl. Add the mashed banana, milk, eggs and melted butter. Whisk to a smooth batter free from lumps of flour.
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Heat some butter in a large frying pan or girdle. Once the butter is sizzling, ladle dollops of batter into the pan - remember, the batter will spread out. Put a few slices of banana on the surface of the pancake and cook for a few minutes until the pancake surface starts to bubble. Turn the pancake over with a fish slice and cook the other side for a minute or two.
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Remove and keep warm in a clean tea towel until all the batter is used up.
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Serve the warm pancakes with crispy bacon and a swirl of maple (or golden) syrup.
Further Reading
 Garlic, Garlic, Garlic: Exceptional Recipes from the World's Most Indispensable Ingredient Linda Griffith |  Bread Matters: Why and How to Make Your Own Andrew Whitley |  New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company |  Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Pig: Cooking with a Passion for Pork Johnnie Mountain |
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