Banana crumpets with crispy bacon and maple syrup

November 10, 2013 (Last Updated: January 11, 2019)

Banana crumpets with crispy bacon and maple syrup

Serves: 4-6
Cooking Time: 35 mins


  • Crumpet:
  • 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
  • Additions:
  • 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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