Banana Pancakes with Bacon & Maple Syrup

The first time I had bacon plus maple syrup on pancakes was in the US. I thought it was strange. But I am always up for new things. They are so delicious and so yin and yang, sweet and salty, and all that JAZZ. You get the picture. I have become addicted to them. On a Sunday morning all of our family just can't resist a hot brekky. It's a must have. Even in summer and yes in Tropical Queensland. This Easter Sunday with everyone here was a good reason to indulge in some extra fat molecules. Since our move, two of our midgets have been in Brisvegas and come up here on school holidays. So it has been just awesome having them home again. They took their first plane trip and I was jumping up and down with excitement as they waddled down to the gate to get off the plane. All seven of us together again. I think everyone else thought we were a pack of wild monkeys Oo Oo Oa AAAAAA. Sorry, I digressed yet again. Back to the pancakes. I had some bananas that were looking really ripe and the kids won't touch them when they look like that. So banana pancakes it was. We demolished them. So I hope you do to? I am getting hungry again just looking at the picture mmmmmmmmmmmmmmmm

Ingredients

Lots of crispy Bacon

Maple Syrup

For the Pancakes

3 cups of Plain Flour

3 Eggs

3 cups of Milk

1 teaspoon of Vanilla Bean Paste

2 mashed large Cavendish Bananas

Pinch of Salt

Simply whisk all the pancake ingredients together. It's that easy. Butter your fry pan or flat grill on a medium to high heat. Place a big dollop of the pancake batter in the pan. Cook until golden on one side and bubbly on the top side. Then flip. Cook for a minute or so longer and your done. Once all the pancakes are cooked assemble the crispy bacon on the top of them and pour on the Maple Syrup goodness. Ahhhhhhhhhhhhhhhhhhhhh............ yummo.

Tips

Grill your bacon in advance and place on a tray, in a warm oven. Same with the pancakes when you are making them, just pop them into the oven to. Keeps everything warm and assembly is quick smart. Cheers Amelita :)

French Toast with Sliced Banana & Butter Lemon Caramel Sauce

Thank goodness the price of bananas have come down. Our family love them and tonight I got these for $2.99 a kilo. We are going to have these tomorrow morning sliced on top of french toast made with sour dough bread and a home made butter, lemon and caramel sauce. Yummo!

French toast is so easy. Just whisk a 6 eggs in a bowl with a splash of cream, then dunk the thick slices of sour dough in the mixture. Fry in a fry pan that has a little butter on a medium heat until golden on each side. Place all your french toast onto a baking tray and put in a very low oven to keep warm. To make your sauce is easy. Stick two big tablespoons of butter into a saucepan and allow to melt. Then add two generous tablespoons of brown sugar and simmer lightly until the sugar has dissolved. Throw in a half a teaspoon of ground cinnamon and the juice of half a lemon. Allow to simmer for a minute or so. Then take the saucepan off the heat.

Place two pieces of the french toast on a plate and then top with sliced banana. Drizzle as much or as little of the sauce as you would like, and a dollop of creme freche or marscapone. For an adult touch add a little Cointreau to the sauce and sprinkle some toasted flaked almonds on top for crunch. Enjoy. So Easy and so delicious. See next post for photos :)

Rib Eye Fillets, with Ham, Banana & Hollandaise. Rocket & Sweet Potato Salad.

SALAD AND DRESSING
1 large Sweet Potato
50g Rocket
100g Australian Full Fat Feta Cheese
50g Pine Nuts
½ Red Onion (Sliced)
1 large Clove Garlic
2 tablespoons Good Balsamic Vinegar
2 tablespoons Quality Olive Oil
Salt & Pepper (To Taste)

RIB FILLETS
2 Organic Rib Eye Steaks (3/4 Inch Thick)
100g Shaved Leg Ham
2 Bananas
Home-Made Hollandaise Sauce
1 bunch Asparagus

SALAD AND DRESSING
Timing is everything - peel and slice sweet potato into ½ cm discs.
Place on an oiled grill on low heat.
Place pine nuts into a small stainless steel bowl on the flat plate of the BBQ and toast, tossing regularly.
To make the dressing, chop the garlic finely.
Place in a bowl with the oil and balsamic vinegar.
Whisk the dressing adding a good pinch of sea salt flakes and a good grind of black pepper.
Remembering to check your pine nuts and sweet potato regularly.
Once that is done, turn your sweet potato so that it char grills evenly on both sides.
While the other side is cooking place your rocket, pine nuts, sliced red onion, dressing and crumbled fetta into a salad bowl.
Once sweet potato is cooked through, add to bowl and toss salad well

RIB FILLETS
Place rib fillets that are seasoned with salt and pepper onto the flat plate of BBQ with a little olive oil.
Cut ends off asparagus and drizzle with olive oil and put them onto the grill side of the BBQ.
Sprinkle them with a little of the salt flakes and a grind of pepper.
While the steak and asparagus are cooking, roll up the ham and slice into shreds.
Peel your banana and slice length ways and then in half.
Remember to keep an eye on your asparagus, as you don’t want to over cook it.
Your steaks should be ready to turn now.
After turning the steaks top with two pieces of banana per steak, flat side down.
Then place shredded ham on the top.
Cover with a large stainless steel bowl to create a steaming effect for the banana and ham to warm through.
While it is finishing itself off, plate up your asparagus and salad, leaving room for your steak.
Your steak should be ready now.
Remove bowl and place steak onto your plate trying not to lose your banana or ham.
Put a very generous dollop of the hollandaise sauce on top of your steak and drizzle a little on your asparagus.
Grab yourself a drink while your steaks rest and dig in.