Inspired by Elvis’ infamous sandwiches of peanut butter, bacon, jam and bananas. At first it seems like a car crash of ingredients; as vulgar as a Rhinestone jumpsuit, but if well balanced they can be a delectable play of sweetness, salt and fat. You can make the bacon jam ahead of time and gently warm it through to serve.
We love to serve this breakfast treat with an extra drizzle of maple syrup for a touch more sweetness.
For the bacon jam:
200g Saddleback Streaky Bacon, roughly diced
2 tbsp Belazu Balsamic Vinegar
1 small red onion, finely diced
2 tbsp maple syrup
40g light brown sugar
1 tbsp whisky or brandy (optional)
For the pancakes:
175ml Taw River Dairy Milk
2 tsp baking powder
1 tbsp caster sugar
1 overripe banana
1 egg, whisked
To make the bacon jam, put the bacon in a small saucepan and warm it over a medium heat. Cook, stirring often, until any water has been driven off and it fries in its own fat and become dark and crispy; this can take up to 10 minutes. Place a sieve over a bowl and drain the bacon, retaining the fat in the bowl. Add 2 tablespoons of the bacon fat back to the saucepan and gently fry the onion for 10 minutes until very soft. Meanwhile coarsely chop the crispy bacon. When the onions have softened, add the bacon back to the pan with the vinegar, maple syrup, sugar and whisky (if using). Cook everything out on a gentle heat for 5-10 minutes until thick, dark and jammy. Taste and season with a little salt if needed. It will happily store for a week in the fridge. Gently reheat in a pan when ready to use.
When you are ready for breakfast, turn your oven to a holding temperature of 140⁰C/Gas 1. To make the batter, put the milk, egg, banana and peanut butter into a food processor and blitz until smooth. Sift the flour and baking powder into a mixing bowl and add the sugar. Tip the wet mix into the flour and whisk together until there are no dry lumps left – do not over mix or whisk too vigorously or you risk dense, un-fluffy pancakes.
Heat a layer of oil in a large frying pan. Drop in dessert spoons of the mix to make small pancakes, you may get 4-5 in a pan at a time. Cook them over a medium heat for 1-2 minutes, or until nice and golden on the underside and bubbling on the uncooked surface. Flip them over and cook for another 1-2 minutes on the other side, until golden and well risen. Transfer to a baking tray and keep warm in the oven until you have cooked them all.
When all the pancakes are cooked, slice each banana in half, lengthways, and carefully peel them. Throw the butter into the frying pan and return it to a medium heat. Fry the bananas for 2-3 minutes on each side, until golden. Take care when flipping them - they soften as the cook.
Serve the drop scones in stacks topped with the bananas and a blob of bacon jam. Finish with an extra drizzle of maple syrup if you fancy.