Banana Pancakes with American Rindless Bacon

Banana Pancakes with American Rindless Bacon

Treat your loved ones (or yourself!) this weekend with this delicious stack of banana pancakes topped with Gotzinger’s American Rindless Bacon and drizzled with golden syrup. Yum!

Serves 5


  • ­Plain flour – 2 cups
  • Baking powder – 2 tsp
  • Caster sugar – 1 tbsp
  • Salt – pinch
  • Eggs – 2
  • Milk – 2 cups
  • Butter – 35g
  • Butter – 50g (5 x 10g portions)
  • Bananas, sliced  – 3
  • Gotzinger American Rindless Bacon – 400g
  • Golden syrup – to serve



  1. In a large bowl, combine the plain flour, baking powder, sugar and salt.
  2. In a separate bowl, mix together well the eggs, milk and melted butter.
  3. Using a whisk, stir the wet mixture into the dry mixture until combined well to create the batter.
  4. Put a small-medium sized fry pan onto a medium heat and add the first 10g of butter. Once melted pour about a cup full of batter into the pan.
  5. Place several pieces of banana onto the pancake.
  6. Flip the pancake once a few bubbles have risen to the surface of the pancake.
  7. Cook for a further 2 minutes until both sides are golden.
  8. Remove the pancake from the pan and repeat starting with another piece of butter until you have roughly 5 pancakes.
  9. Heat a larger pan to a medium – high heat and add the bacon. Cook until it starts to become golden and crispy for about 5 minutes or so.
  10. Serve the pancakes with a generous portion of bacon on top and drizzle with golden syrup. 
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