Fluffy, tasty, gluten-free pancakes with a sexy twist: divine crispy bacon and chunky slices of banana. This dish is a delicious combination of sweet and salty. The perfect treat for weekend breakfast/brunch.
Ingredients
1 egg
1 cup milk
1 teaspoon vanilla extract
1 cup self-raising gluten-free flour
1 teaspoon salt
1 tablespoon sugar
250g shoulder or middle bacon
2 bananas
Maple/golden syrup
Serves 2-3
Method
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Beat together the egg, milk and vanilla extract until mixuter is light and fluffy.
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Sift together the dry ingredients to evenly distribute over the wet mixture.
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Gently and quickly stir to combine. Note: do not over mix unless you like stiff, tough pancakes! Yes, there will be lumps, but do not fret, the next step will take care of them.
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Leave the batter to sit for a good 10 or more minutes. (Possibly over night.) Allowing the batter to sit dissolves the lumps and helps it to thicken whilst staying fluffy.
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Oil or spray your frying pan and preheat.
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Using a small ladle, tablespoon or 1/4 measuring cup, pour pancake mixture into the hot frying pan.
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When mixture has bubbled all over, turn pancakes once and cook until golden on the other side.
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Cook bacon in a frying pan or under a grill until crispy.
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Slice bananas into reasonably thick slices (so you have something to sink your teeth into).
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Layer pancakes with crispy bacon, banana slices and a drizzle of maple/golden syrup (if desired - I find it sweet enough without).
[Recipe by Franciska - adapted from recipe brought home by Satine from Year 6 Camp.]