Looking for a hearty breakfast recipe that's perfect for lazy weekends?
Try these delicious bacon and banana pancakes! Made with streaky bacon, mashed banana, and Tweed Real Food Bourbon Maple Splash Balsamic Vinegar, these pancakes are fluffy, sweet, and savoury all at once.
The recipe is easy to follow - just mix the ingredients together to make a smooth batter, cook the bacon and pancakes, and layer them together with a drizzle of your favourite syrup.
For an extra burst of flavour, try using more Bourbon Maple Splash Balsamic Vinegar to really bring out the unique taste of these pancakes.
Perfect for satisfying your cravings and impressing your guests!
12 pieces of streaky rasher bacon
150g self-raising flour
1 tsp baking powder
1 medium-size ripe banana, mashed
2 large eggs
1/2 cup of milk
25g melted butter and more for cooking
Additional Bourbon Maple Splash Balsamic Vinegar OR Maple Syrup OR Golden Syrup, see notes.
On a hot pan or in the oven, cook the bacon as it is desired and set aside.
In a bowl, mix the flour, baking powder, sugar and a pinch of salt.
Form a well in the centre and add the mashed banana, eggs, butter, milk, and Bourbon Maple Splash Balsamic Vinegar.
Whisk ingredients until a smooth batter is formed without lumps.
Heat butter in a large frying pan on medium-high heat.Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out.
When bubbles appear, flip pancakes over and cook for a further minute or until puffed up and golden.
Transfer to a plate and keep warm with the bacon while you cook the rest.
Serve the pancakes with the crispy bacon in between each layer and a drizzle of desired syrup.
Note: the Bourbon Maple flavour will really shine through in the pancakes.
Dependant on level of sweetness desired drizzle with more Bourbon Maple Splash Balsamic Vinegar or simply use Maple or Golden Syrup to really sweeten it up!