Banana pancakes with crispy bacon & syrup

Ingredients

• 8  bacon smoked (or pancetta strips)
• 140 g self raising flour 
• 1 tsp double-acting baking powder 
• 2 tbsp brown sugar light soft
• 2  banana ripe mashed thinly sliced
• 2 large eggs 
• 25 g butter melted plus a little extra
• 125 ml milk 
• 4 servings maple syrup 

Equipment

• bowl
• frying pan
• ladle
• whisk
• baking pan
• grill
• aluminum foil

Directions

1. Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk.
2. Whisk to a smooth batter without any flour lumps.
3. Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden.
4. Transfer to a plate and keep warm with the bacon while you cook the rest.
5. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.