Banana Pancakes with Crispy Bacon

Heat the oven to 110°C, or 90°C fan, and line a plate with kitchen paper. Cook the bacon in a dry frying pan until crisp, then transfer it to the oven to keep warm.

Melt the butter and leave it to cool for a few minutes. Whisk the flour, baking powder, sugar and salt in a bowl.

Whisk the eggs, milk and cooled butter together, then stir into the dry ingredients until just combined. Fold through the mashed bananas; a few small lumps are fine.

Wipe out the frying pan and place it over a medium heat. Add a little butter, then cook heaped spoonfuls of batter for 2–3 minutes until bubbles appear and the underside is golden.

Flip the pancakes and cook for a further 1–2 minutes. Keep finished pancakes warm while you cook the remaining batter, adding more butter as needed.

Stack the pancakes and top with the crisp bacon. Drizzle with maple syrup and serve immediately.