American Style Banana Hotcakes with Bacon
Heat grill on high. Arrange 8 rashers of bacon on a baking tray lined with foil. Cook for 5 to 7 minutes until crisp, then turn off grill and leave tray to keep warm. In a bowl, mix 140g self-raising flour, 1 teaspoon baking powder and 2 tablespoons of light soft brown sugar with a pinch of salt. Make a well in the centre and add 2 mashed bananas, 2 large eggs, 25g melted butter and 125mL milk. Whisk to a smooth batter without any flour lumps.
Heat a little butter in a large pan. Ladle in small dollops of pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 banana slices on top of each pancake; cook for 2 minutes over medium heat. When you see bubbles appear between the banana slices, flip pancakes over and cook for 1 minute, until puffed up and golden. Transfer to 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.
Recipe courtesy of Good Food magazine.