Kids love making pancakes, so what better way to get them in the kitchen cooking breakfast. This recipe brings together a classic fluffy pancake with banana, bacon and maple syrup but with a twist. The cooked bacon is dipped into a fluffy banana pancake batter and cooked into golden bacon pancakes and then served with maple syrup. These are so moreish you’ll definitely need two packs of bacon!
Ingredients
1 teaspoon olive oil
200g Skara Smallgoods Maple Streaky Bacon
80g unsalted butter
1 cup (150g) self-raising flour
2 tablespoons brown sugar
Salt flakes
1 cup (250ml) buttermilk
1 medium banana, mashed (optional)
2 extra-large free-range eggs, lightly whisked
½ cup (125ml) maple syrup to serve
Method
- Heat oil in a large non-stick frying pan over a medium heat. Add bacon and cook for 2 minutes each side. Remove pan from heat and drain bacon on kitchen paper and allow bacon to cool.
- For the pancakes, melt 50g butter in a small saucepan over medium heat. Combine flour, sugar and a pinch of salt together in a medium mixing bowl, stirring to combine. Make a well in the centre, add buttermilk, mashed banana, eggs and melted butter. Whisk mixture together to form a smooth batter.
- Heat a little of the remaining butter in a large non-stick frying pan over a medium heat. In batches, dip cooked bacon pieces in prepared batter until well coated and place in pan. Cook for 2-3 minutes each side or until bubbles appear on the surface. Repeat with remaining bacon, adding extra butter if required.
- Serve bacon pancakes with maple syrup.