Blueberry Pancakes with Caramelised Banana & Maple Bacon

Pancakes have got to be one of our favourite things to eat – and it was the first thing I learnt to cook at age eight! This recipe is simple to make and always turns out delicious.

Preparation time:

5 minutes • Cooking time: 15 minutes • Serves 4

1½ cups plain flour

3½ teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1¼ cups milk

3 tablespoons unsalted butter, melted

1 free-range egg

Clarified butter (or coconut oil), for cooking

125g blueberries

250g streaky bacon (or 3 rashers per person)

4 tablespoons Canadian maple syrup

2 bananas

1 tablespoon brown sugar

Dusting of cinnamon


Into a large bowl, sift the flour, baking powder, salt and sugar. Make a well in the centre and slowly add the milk, melted butter and egg. Whisk until smooth and pour into a jug.

Heat some butter or coconut oil in a frying pan on medium to high heat. Pour some pancake mixture into the hot pan and sprinkle 5–10 blueberries on top. Leave the pancake until small bubbles form and burst on the surface. Now it’s time to flip. Cook for a minute on the other side, then transfer to a plate in a warm oven.

To cook the bacon, place rashers on a slotted oven tray which has tinfoil underneath. Turn the grill to high and grill the bacon for a few minutes on each side. Remove from the grill and brush the rashers with maple syrup before grilling for a further minute on each side.

Slice the bananas lengthways in their skins and sprinkle the cut-side with brown sugar and a little cinnamon. Fry the sliced bananas in butter or coconut oil on medium heat for 3–5 minutes until golden and caramelised. Arrange two or three pancakes on a plate and layer with maple syrup, bacon and bananas.

This recipe originally appeared here on The Rugby Pantry website, created by Daisy Dagg & Amber Vito.