Ingredients

• 55g/2oz butter
• cubed
• 275g/9¾oz self–raising flour
• 1 tsp baking powder
• 2 free-range eggs
• 2 tbsp soft light brown sugar
• 300ml/½ pint whole milk
• 1 large banana
• roughly chopped
• 1-2 tbsp sunflower oil
• 8 rashers rindless streaky bacon
• maple or golden syrup
• to serve

Directions

• Preheat the oven to 110C/90C Fan/Gas ¼.
• Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for five minutes.
• Put the melted butter
• flour
• baking powder
• eggs
• sugar and milk in a food processor and blend until smooth.
• Pour into a large bowl and mash the banana into the batter with a potato masher.
• Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper.
• Drop four large serving spoonfuls of the banana pancake mixture into the frying pan
• spacing well apart. Cook for three minutes
• or until the pancakes rise
• bubbles appear and the surface appears dry.
• Flip over with a palette knife and cook on the other side for a further 2-3 minutes
• or until pale golden-brown.
• Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way.
• Return the frying pan to the heat and add the streaky bacon. Cook for about three minutes on each side until golden and crisp
• turning once. Add a splash of oil if the rashers begin to stick.
• Pile the pancakes onto four warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve the rest separately.