• 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.