zoom Banana-maple pancakes with crispy bacon

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    Banana-maple pancakes with crispy bacon

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    Banana-maple pancakes with crispy bacon

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Makes: 16


    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.

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