1 cup self-raising flour
1 cup milk
1 egg beaten or two egg whites
1 tablespoon butter
250 grams bacon
2 tablespoons brown sugar
Separate egg/s (see note). Mix in wet ingredients (except egg whites). Add sifted flour gradually to wet mix, constantly stirring to reduce any lumps. Let batter sit for 5 minutes. Fold in egg whites gently until mixed and cook each pancake in a little butter until bubbles appear or underside is golden brown and then turn. Meanwhile cook bacon; drain on paper towel. Add some butter to pan, slice bananas length ways and sprinkle with brown sugar and caramalize. Serve with maple syrup.
Note: Using only egg whites make a fluffier pancake; you can either use one egg, separate and mix yolk with other wet ingredients and fold egg white at end or discard the yolks and use two egg whites.
bacon recipe courtesy of: Dave Patterson, Davebydave's Blog | food, gardening, healthy choices, free-range, Brisbane, Australia