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1Preheat the grill. Peel and mash the banana with a fork; set aside. Sift the flour into a bowl with a pinch of salt. Slowly whisk the egg and milk into the flour until smooth. Stir in the mashed banana and half the pecans.
2Heat a little oil in a large frying pan and fry small ladlefuls of the batter in batches. Cook until the tops are dry and set, turn and cook for a further 2 minutes until golden. Repeat, using all the batter to make 12 pancakes; add more oil as needed. Keep the pancakes warm.
3Meanwhile, cook the bacon under the preheated grill for 8-10 minutes, turning halfway, until crisp. Stack 2 or 3 pancakes on each plate, top with bacon and the remaining pecans, and finish with maple syrup.
Leave out the bacon for a vegetarian option.
Recipe by Kate Titford. Recipe photograph by Martin Poole