Ingredients

  • 1 ripe banana, about 200g unpeeled
  • 225 g self-raising flour
  • 1 large egg
  • 300 ml semi-skimmed milk
  • 75 g pecans, roughly chopped
  • oil, for frying
  • 12 rashers smoked streaky bacon
  • maple syrup, to serve

Method

  1. 1

    Preheat the grill. Peel and mash the banana with a fork; set aside. Sift the flour into a bowl with a pinch of salt. Slowly whisk the egg and milk into the flour until smooth. Stir in the mashed banana and half the pecans.

  2. 2

    Heat a little oil in a large frying pan and fry small ladlefuls of the batter in batches. Cook until the tops are dry and set; turn and cook for a further 2 minutes until golden. Repeat, using all the batter to make 12 pancakes; add more oil as needed. Keep the pancakes warm.

  3. 3

    Meanwhile, cook the bacon under the preheated grill for 8-10 minutes, turning halfway, until crisp. Stack 2 or 3 pancakes on each plate, top with bacon and the remaining pecans, and finish with maple syrup.

     

    Get ahead: make the pancakes the day before; reheat in the oven or microwave.

Nutritional Details

Each serving provides
  • Energy 2186kj 522kcal 26%
  • Fat 24.2g 35%
  • Saturates 7.2g 36%
  • Sugars 27.1g 30%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 1038kj/248kcal

Each serving provides

55.0g carbohydrate 3.4g fibre 19.4g protein

 
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