Photograph: Martin Poole
- 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
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.
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.
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.