MAPLE BANANA BACON PANCAKES
Miss Maple Gin Pancakes weren’t enough; we had to go one step further and add banana and bacon! These mouth-watering pancakes are the perfect combination of sweet and salty, with a touch of gin-credible.
SERVINGS: 10 pancakes
PREP TIME: 15 minutes
COOK TIME: 15 minutes
- 8 rashers of bacon
- 140 g self-raising flour
- 1 tsp baking powder
- 2 tablespoons of brown sugar
- 2 ripe bananas, 1 mashed, 1 thinly sliced
- 2 large eggs
- 25 g butter, melted, plus a little extra
- 125 ml milk
- MAPLE GIN SYRUP
- Maple syrup
- Miss Maple Gin Liqueur
- Brown Sugar
- Arrange the bacon on a baking tray lined baking paper. To get crispy bacon, place into a cold oven and turn onto 220°C. Cook for 12-15 mins, turn bacon over if needed and cook until the desired crispyness is achieved.
- In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.
- Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden.
- Transfer to a plate and keep warm with the bacon while you cook the rest.
- To make the maple gin syrup, mix the maple syrup and Miss Maple Gin Liqueur in a saucepan over low heat. We strongly believe more syrup is better, but make up as much as you want to drizzle over your pancakes. We recommend a 2:1 ratio of maple syrup to gin, but if you want a boozier punch, add a bit more gin! To thicken the syrup, gradually add brown sugar until you reach desired thickness of the syrup.
- Serve the pancakes with crispy bacon and maple gin syrup drizzled over the top.