Food & Craft

Banana pancakes with crispy bacon and maple syrup


  • 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.

Prep: 10 minutes Cook: Serves: 4


  1. Grill the bacon and keep warm.

  2. While the bacon is grilling, get on with making the pancake batter.

  3. 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.

  4. 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.

  5. Remove and keep warm in a clean tea towel until all the batter is used up.

  6. Serve the warm pancakes with crispy bacon and a swirl of maple (or golden) syrup.

Further Reading

The Forager's Kitchen

The Forager's Kitchen Fiona Bird

Cakes: River Cottage Handbook No.8

Cakes: River Cottage Handbook No.8 Pam Corbin

Preserves: River Cottage Handbook No.2

Preserves: River Cottage Handbook No.2 Pam Corbin


Dough Richard Bertinet

Flour Water Salt Yeast

Flour Water Salt Yeast Ken Forkish


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