Save to your scrapbook
Banana-maple pancakes with crispy bacon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
225g self-raising flour
1 tsp baking powder
½ tsp ground cinnamon
Pinch of salt
2 large essential Waitrose Free Range Eggs
200ml semi-skimmed milk
Butter for frying
8 Waitrose Duchy Organic Free Range Dry Cured Unsmoked British Streaky Bacon
2 small ripe bananas, sliced
Maple syrup, to serve
1. Sift the flour, baking powder, cinnamon and salt into a large mixing bowl. Make a well in the centre and break in the eggs. Add a little milk and start to whisk gently, gradually drawing in the dry ingredients and adding more milk as you whisk to make a smooth, thick batter.
2. Melt a small knob of butter in a griddle or non-stick frying pan until foaming and drop in 4 to 5 spoonfuls of the batter, leaving enough room for the pancakes to spread. Cook over a medium heat for a couple of minutes until little bubbles rise to the surface of the batter and pop. Turn carefully with a spatula and cook the other side until golden. Keep warm on a covered plate in a low oven while you cook the rest of the batter.
3. Meanwhile, grill the bacon until crisp. Pile 4 pancakes on a warm plate, top with the bananas and bacon, and serve drizzled with maple syrup.
Typical values per serving: