American Pancakes, Crispy Bacon, Candied Banana & Maple Syrup
Prep 10 mins
Total 25 mins
Easy
Serves 3
CLASSIC BUTTERMILK PANCAKES WITH GREAT SOFT TEXTURE, TOPPED WITH DRY CURED BACON, CARAMELISED BANANA AND MAPLE SYRUP. THE PANCAKES ARE COOKED WITH NO OIL AT ALL IN THE ZEROSTICK RANGE.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
300ml
buttermilk
200g
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
10g
butter
55g
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
10.5fl. oz
buttermilk
7oz
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
0.35oz
butter
1.93oz
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
Utensils
Step 1
Start by making the pancake batter – combine the buttermilk, baking powder,1 tbsp of sugar and the eggs into a large bowl and whisk until smooth. Sieve the flour in and mix until there are no lumps then set aside for 5-10 mins.
Step 2
Next make the candied banana – pour 60g of sugar into the pan and mix with 1-2 tbsp of cold water and the vanilla. Cook on medium heat until caramel starts to form then add the banana slices and coat well. Remove from heat and transfer onto a plate and keep warm. Clean and prepare the pan for the pancakes.
Step 3
Place the bacon on a tray lined up with baking paper and grill on high for 5-6 mins turning half way.
Step 4
While the bacon is grilling start with the pancakes – preheat the pan on medium low and using a 4oz ladle pour the pancake mix in the middle of the pan. Cook gently until the edges start setting then flip over and cook on the other side. Remove and cook the next one – if you are confident enough use two pans and cook two pancakes at the same time.
Step 5
Stack up your pancakes with layers of bacon, candied bananas and maple syrup. Top up with fresh mint and blueberries or whipped cream.
American Pancakes, Crispy Bacon, Candied Banana & Maple Syrup
Step 1 of 5
Start by making the pancake batter – combine the buttermilk, baking powder,1 tbsp of sugar and the eggs into a large bowl and whisk until smooth. Sieve the flour in and mix until there are no lumps then set aside for 5-10 mins.
300ml
buttermilk
200g
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
10g
butter
55g
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
10.5fl. oz
buttermilk
7oz
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
0.35oz
butter
1.93oz
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
Step 2 of 5
Next make the candied banana – pour 60g of sugar into the pan and mix with 1-2 tbsp of cold water and the vanilla. Cook on medium heat until caramel starts to form then add the banana slices and coat well. Remove from heat and transfer onto a plate and keep warm. Clean and prepare the pan for the pancakes.
300ml
buttermilk
200g
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
10g
butter
55g
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
10.5fl. oz
buttermilk
7oz
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
0.35oz
butter
1.93oz
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
Step 3 of 5
Place the bacon on a tray lined up with baking paper and grill on high for 5-6 mins turning half way.
300ml
buttermilk
200g
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
10g
butter
55g
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
10.5fl. oz
buttermilk
7oz
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
0.35oz
butter
1.93oz
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
Step 4 of 5
While the bacon is grilling start with the pancakes – preheat the pan on medium low and using a 4oz ladle pour the pancake mix in the middle of the pan. Cook gently until the edges start setting then flip over and cook on the other side. Remove and cook the next one – if you are confident enough use two pans and cook two pancakes at the same time.
300ml
buttermilk
200g
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
10g
butter
55g
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
10.5fl. oz
buttermilk
7oz
self-raising flour
2
eggs
2 tsp
baking powder
1 tbsp
caster sugar
1
banana - sliced into 1/2" pieces
0.35oz
butter
1.93oz
caster sugar
1
vanilla pod or 2-3 drops of vanilla extract
8
rashers of dry cured streaky bacon
maple syrup
blueberries (optional)
Step 5 of 5
Stack up your pancakes with layers of bacon, candied bananas and maple syrup. Top up with fresh mint and blueberries or whipped cream.
