plain flour, -1tsp baking powder, -1/4tsp bicarbonate of soda, -1/4tsp salt, -1/4tsp vanilla powder (I use Ndali from Waitrose) or vanilla bean paste, -1tbsp caster sugar, -150ml buttermilk, -70ml full fat milk, -1 large egg, -2tbsp melted butter, -2 bananas thinly sliced, -Crispy bacon, maple syrup and butter to serve with the pancakes
down the pan to a medium heat and pour in half ladles of pancake mix
They keep well in the fridge overnight. Just re-heat in a warm oven or in the toaster the next day. Alternatively you an freeze the cooked pancakes and defrost them in the toaster, oven or in the microwave.
I saw something very similar on Pinterest recently, an American recipe idea, and I thought how brilliant it was to have long strips of pancakeswithbacon hidden in the middle of the batter – but, I wanted to make my own version of the idea, with British stylebacon AND bananas, so there would be sweet and savoury elements, as well as a vegetarian option
To serve the pancakes I folded them in half, added some of the caramelised bananas and dollops of the Nutella style sauce, then a big blob of creme fraiche (I used a half fat version) in the middle and then sprinkled over some chopped toasted hazelnuts to finish
I serve them either with blueberries or maple syrup. Here is my recipe for americanpancakes. My children love them, as do I, and im not a huge fan of pancakes to be honest, but these are fab, as they are very light