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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Make the pancakes the day before; reheat in the oven or microwave.
Preheat 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.
Heat 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.
Meanwhile, 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.
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