I love pancakes with crispy bacon and maple syrup. On paper, it is a really strange combination of flavours, but in reality one that just works so incredibly well.
I have tried to come up with a healthy version of this traditional American breakfast dish and I just adore this adaptation. This is one of the most fabulous blends of flavours and textures I have tasted in a long time... delicate pancakes contrasting with soft, warm creamy banana and fragrant mango, combined with thin, crispy Parma ham and sweet, sticky maple syrup.
It's an unbelievable 4 propoints (approx. 200kcal) per portion, which I think is a total bargain for this seemingly decadent dish.
You will need:
1 batch pancake batter
(Click HERE for recipe)
(This works best with just-ripe bananas,
not too soft)
Parma ham (fat trimmed off)
Maple Syrup or runny honey
Fresh chives to garnish
Start by preparing the fruit by peeling and cutting into chunky slices. You will need 2 slices of mango and 2 slices of banana per person.
Allow 2 slices of Parma ham per person. Trim any excess fat off the ham using scissors, then cut each slice in half lengthways. Carefully wrap each slice of fruit with half a slice of ham.
Spray a griddle pan with Frylight Sunflower oil and fry the Parma ham-wrapped fruit slices, turning as each side browns.
While the fruit is cooking, spray a small frying pan with Frylight Sunflower oil and heat it up. Make pancakes by drizzling about 1/4 cup mixture per pancake in a lacy pattern, leaving gaps in the pancakes. Make 2 lacy pancakes per serving.
The pancakes are ready when they are a beautiful golden colour.
Arrange two lacy pancakes on the serving dish.
Alternate mango and banana across the pancakes.
Finally, garnish with long, uncut chives and drizzle the fruit with 1 teaspoon maple syrup or honey per person.(Please use a measuring spoon to measure accurately as 1 teaspoon is 0pp whereas 2 teaspoons are 1pp).
Tuck in and enjoy as a breakfast dish, light snack or dessert.