22 November 2012

bacon & caramelised bananas on oat pancakes

These photos (and about 40+ others of the same) have been sitting in a folder called 'WIP' since September.  'WIP' for those who don't know, means work-in-progress.  So it's been in a very looong progress, but hey, many of you who blog will understand this.  I figured that any time is a good time to blog about pancakes, bacon and bananas.  Not necessarily always together, but when these three meet, it's a no brainer!

I dunno about you but pancakes is something I very rarely order.  In fact I can't remember the last time I did so!  (although I did get some cutest pikelets at Ti Kouka Cafe some time ago and they were pretty spesh)  Pancakes in cafes are always disappointing - they're either too stodgy, too floury, too thick, too bland, too sweet, too much...etc, etc.  Making them at home allows me to make them exactly as I like them to be - topped with bacon that hasn't been fried to an inch of it's life and definitely more than just two miserable rashers, bananas that are well caramelised and lashings of syrup.

Once bubbles appear, it's time to flip!  Except my cast iron pan is so damn heavy that I couldn't do the one hand flick of the wrist flip.  Using a spatula just isn't the same - no?

See that butter container?  It's heavy and cool to the touch.  It was also really cheap.   I love it.  But it doesn't fit the usual 500g block of butter.  Dammit!

Monitor the heat of your pan as you cook, adjusting the heat accordingly so that your pancakes don't burn.  A few of my pancakes were just a little more 'golden brown' than needed.

Remember that uproar not so long ago in the news about Dole bananas using a sticker that misleads people into believing that their bananas are Fairtrade?  Well, I have to admit that I was one of them.  Now I only buy All Good Fairtrade bananas.  I'm not saying that you're an evil person if you don't - 'cos it may be more than you want to spend on bananas and you have a mortgage and kids and all that.  But if you can, you should.

My masterpiece plated.  It was a good Sunday on that day.

"But these are so unhealthy"!  I hear you mutter.  I posted a photo up on Facebook and a friend commented that it was "...asking for a coronary...".  Maybe it is...if you ate like this weekly!!!

Make these as a treat for breakfast in bed with your honey or save it for a awfully cold, grey and rainy weekend, or on a gloriously sunny day eaten al fresco on the deck.  It'll put a smile on your face and everyone else's whom you've made it for. :-)

Bacon & Caramelised Bananas on Oat Pancakes
Pancake recipe from Chelsea Sugar, tweaked with the addition of spice

4 eggs
2 cups milk
2 cups self-raising flour
1 1/2 tsp ground cinnamon
1 cup oatmeal or rolled oats
1/2 cup soft brown sugar
Bacon - I used streaky but use whatever you prefer
Bananas - ripe but not too soft - use Fair Trade ones if you can find and afford them
Butter for cooking the pancakes, bacon and bananas - or use a light cooking oil like rice bran or canola if you prefer
Golden syrup or maple syrup

  1. Preheat oven to keep cooked pancakes warm, around 120-150C.
  2. Sift the cinnamon and flour - I do this so that the ground cinnamon is evenly distributed in the wet mixture later.
  3. Mix the eggs, milk, flour, cinnamon, oats and brown sugar in a large bowl until you get a smooth-ish batter.  If you have a food processor, use it as it'll be so much faster and less effort.
  4. Pre-heat a non-stick fry pan over medium heat and grease with a tiny bit of butter.
  5. Drop couple tablespoons of batter into the pan and cook for couple of minutes or until you see bubbles forming on the top of the pancake.  Flip the pancake over and cook until golden brown.
  6. Repeat numbers 4 and 5 until all the batter is used up.  Tip: Adjust the heat accordingly as you cook so that your pancakes don't burn
  7. Place each cooked pancake on a oven-proof plate and into the pre-heated oven to keep warm as you finish cooking the rest of the pancakes.  Leave them in the oven whilst you move on with cooking the bacon and bananas.
  8. In the same fry pan, melt a tiny bit of butter over medium heat and fry the bacon until cooked to your liking (I don't like mine crispy but you might).  Place cooked bacon in the oven to keep warm.
  9. Leave the bacon fat in the fry pan and add a little bit more butter if you need to to cook the bananas.  Your caramelised bananas will be sweet and slightly salty from this.
  10. Cut each banana into half, lengthwise.  And then peel the skin off each piece.
  11. Place bananas pieces, flat side down into the pan and cook until brown and caramelised.
  12. Turn the banana pieces (carefully) over and cook until brown and caramelised.
  13. To plate - stack 2-3 pancakes, then arrange a couple rashers of bacon, and then top with caramlised bananas.  Drizzle with golden or maple syrup.  Serve!


  1. Cranberry and banana is a nice sweet and sour combination to try in dishes such as pancakes

  2. Plantains would be good too.


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