Banana crumpets with crispy bacon and maple syrup
- 280 g (500 ml) cake flour
- 20 ml baking powder
- 2 ml salt
- 20 ml sugar
- 2 large eggs
- 350 ml Clover Fresh Full Cream Milk
- 25 ml (25 g) Clover Mooi River Butter, melted
- 50 ml sunflower oil, for cooking
- 250 g streaky bacon or Macon
- 4 bananas, peeled and sliced in 3 lengthways
Place the bacon or Macon on a wire rack and place over a tray, place this on the top level of your oven and then turn the grill on to 160°C, cook for 10 minutes until crispy.
In a large mixing bowl, sift together the dry ingredients; set aside.
In a measuring jug, whisk together the eggs, Clover Milk and Clover Butter.
Using a whisk slowly incorporate the egg mixture into the flour mixture. The final mix should be a thick smooth batter. Set aside.
Add a little oil to your frying pan; add 2 slices of banana to the pan quite far apart, allowing space for spreading.
Place table spoonfuls of batter over the bananas to cover; allow to cook for 2 -3 minutes a side, until golden.
Once bubbles start to appear on the surface and begin to pop, the crumpet is ready to turn over.
Using a silicon egg lifter, flip the crumpets over; allow to cook through.
Place in a warm oven to keep warm before serving.
Serve with Maple syrup and crispy bacon.
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