Banana Pancakes with Crispy Bacon and Maple Syrup

• smoked streak bacon↗8

  (or pancetta strips)

• flour with baking powder140 g
• baking powder↗1 tsp
• light soft brown sugar↗2 tbsp
• ripe bananas↗2

  1 – mashed, 1 – thinly sliced

• large eggs↗2
• butter↗25 g

  melted, plus a little extra

• milk↗125 ml
• maple syrup↗

Step-by-step instructions

1. 1

   Preheat the grill to high heat. Lay the bacon on a foil‑lined tray and grill for 5–7 minutes until crispy. Turn off the grill, leaving the tray inside to keep the bacon warm.

2. 2

   In a large bowl, combine the flour, baking powder, sugar, and a pinch of salt. Make a well in the center, add the mashed banana puree, eggs, melted butter, and milk. Stir until a smooth batter without lumps forms.

3. 3

   Heat a large skillet and melt a little butter. When it sizzles, drop portions of batter (2–3 tablespoons each), leaving space between them as the pancakes spread. Place 2–3 thin banana slices on top of each pancake.

4. 4

   Cook for 2 minutes over medium heat until bubbles appear on the surface. Flip the pancakes and cook for another 1 minute until they rise and turn golden.

5. 5

   Transfer the cooked pancakes to a plate, keep them warm with the bacon while you finish the rest. Serve the pancakes with the crispy bacon, drizzled with maple syrup.