Recipe
Banana Pancakes with Crispy Bacon
Fluffy banana pancakes with crisp bacon and maple syrup make a relaxed weekend brunch.
Ingredients
Method
15 mins prep25 mins cook40 mins total
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.
Notes
Make sure to wipe the frying pan base between batches with kitchen paper to prevent sticking. Keep cooked pancakes warm in the oven while preparing the rest. Adjust sweetness by adding more or less syrup according to your preference.
About this recipe
These fluffy banana pancakes balance ripe fruit and buttery batter with salty, crisp bacon and maple syrup. Cook the pancakes in batches and keep them warm while the bacon finishes, then serve everything together for an easy weekend brunch.
