8 rashers smoked streaky bacon (or pancetta strips)
140g/5oz self-raising flour
1 tsp baking powder
2 tbsp light soft brown sugar
2 ripe bananas, 1 mashed, 1 thinly sliced
2 large eggs
25g/1oz butter, melted, plus a little extra
125ml/4fl oz milk
Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.
411 kcals, protein 11g, carbs 56g, fat 16g, sat fat 8g, fibre 2g, sugar 30g, salt 1.6g