Breakfast/ Meat

Banana Pancakes with Bacon and Browned Butter Syrup

Is it possible to get a little too excited over pancakes? If it is, it’s almost certainly happening in my household right now, and it’s all thanks to these light and fluffy banana pancakes topped with an incredibly easy browned butter syrup.

They are totally worth getting out of bed for, and coming from me, that’s saying a lot.

These pancakes are a banana lover’s dream – and my family are banana connoisseurs (seriously, we easily go through over a dozen a week between the four of us). Bananas have always been my favourite fruit and outside of cherries and blueberries, are almost always my first go-to when cooking with fruit.

So since figuring out the secrets behind the perfect pancake, I have gotten all confident and started messing around with a few different flavours, methods, toppings and additions to satisfy my indulgent alter-ego (ha!)… and  have to say, these are some of the best that I have made. So let’s dive in.

Have you ever noticed that adding bananas to pancake batter helps to keep it moist? Well it does, and I LOVE it. Not to mention the fact that it also adds beautiful flavour.

The key ingredients in these pancakes are of course banana, buttermilk, eggs and flour, but the addition of brown sugar and cinnamon also add a superb caramelised and spiced flavour, while the baking powder and soda keep them as fluffy as a cloud. Yep, they are so good that I have no choice but to take to kitsch analogies to describe them.

But as good as they are on their own (and believe me, they’re VERY good), it’s the toppings that send these babies over the edge. Fresh sliced bananas face off against crispy, salty bacon and a brown sugar and butter sauce that is married together to create a caramel flavoured syrup like nothing you’ve ever tasted…. Oh man, I really hope you aren’t on a diet today, because it’s this flavourful sauce that takes this recipe to the next level.

Now, I’m not saying that this sauce should replace maple syrup in your pantry, because let’s be real – there is no substitute for maple syrup, it’s in a world of it’s own. But seriously, you need to give this recipe a go.

Small doses though guys… if you can resist. Not a single person in our household could. 10 out of 10, will devour again!

Banana Pancakes with Bacon and Browned Butter Syrup

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By Nosh - An Eater's Manifesto Serves: 4
Prep Time: 15 Minutes Cooking Time: 30 minutes

Is it possible to get a little too excited over pancakes? If it is, it’s almost certainly happening in my household right now, and it’s all thanks to these light and fluffy banana pancakes topped with an incredibly easy browned butter syrup.

Ingredients

  • For the Pancakes:
  • 2 cups plain flour
  • ¼ cup brown sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup melted butter
  • 1 banana, mashed
  • For the Syrup:
  • ½ cup salted butter
  • ¾ cup brown sugar
  • ½ cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • For the Toppings:
  • Fresh banana, sliced
  • 200g streaky bacon
  • ¼ cup brown sugar

Instructions

1

Preheat oven to 200C.

2

Prepare the bacon by placing on a baking paper-lined tray and sprinkling ¼ cup brown sugar across the rashers.

3

Place in hot oven and allow to cook while preparing the pancakes, approximately 20 minutes, being careful not to burn.

4

In a medium bowl, combine flour, brown sugar, baking powder, salt and cinnamon.

5

In a large, clean bowl, whisk together eggs, buttermilk and melted butter.

6

Add half the dry ingredients to the wet ingredients and stir to combine. Repeat with the remaining dry ingredients and mashed banana.

7

Heat frypan over medium heat and coat with a tablespoon of butter (melted).

8

Drop batter onto the frypan, approximately 1/4 – 1/3 cup portions at a time. Cook for about 2 minutes per side, or until golden brown.

9

Repeat process until there is no batter remaining, cover the cooked pancakes to keep warm until ready to serve.

10

To prepare the syrup, melt the butter over medium heat in a medium sized saucepan. Once foaming, remove from the heat and slowly add the brown sugar, milk, baking soda and vanilla.

11

Whisk until smooth and return to the heat. Bring to a boil and allow to simmer for about 2 – 3 minutes, until thickened slightly.

12

Remove from the heat and set aside.

13

To assemble the pancakes, stack high on a plate and top with the cooked bacon (it should be hot and caramelised, but not burnt) and sliced fresh banana.

14

Whisk the syrup again, ensuring it comes together and does not separate – it should be a toffee-like colour.

15

Drizzle the syrup over the stack and toppings and serve with extra bacon.

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