The Trudeau – Sweet & Salty Banana Pancakes with Bacon

The Trudeau

Sweet and hot, like Canada’s prime minister.

The first time I had banana pancakes with bacon and maple syrup, I was eight years old, having breakfast with my mom in downtown Toronto. They were so amazing and created such a strong memory that I still know what my mom had – eggs Benedict – and what the mural on the wall was – a big tree and flowering garden. Read on to get the recipe…

So why the Trudeau? While I would never normally mix politics with pleasure (i.e. food), when I was working on this recipe for my book Finn’s World it was the middle of the election campaign for Justin Trudeau. So why not name a dish inspired by Canada after an inspiring Canadian? So go on feel a little Canadian eh? Canada day is the 1st of July. I’m planning on these pancakes, a BBQ and a whole lot of root beer!


Serves 2

Dry Mix
2 cups (240g) GF self-raising flour
I like Dove’s Farm Organic
1½ tsp GF baking powder
1 tsp ground cinnamon
pinch of salt – one twist of a salt grinder
Wet Mix
1 cup (240ml) milk
1 cup (240ml) water
2 eggs
2 ripe bananas i.e . brown-looking skin
coconut oil or butter for frying
1 Pop all the dry ingredients in a big bowl and mix. If you’re feeling fancy you can sift them first.
2 In a big jug, lash in the milk and water, crack in the eggs and chuck in the bananas. Blend with a hand blender.
3 Make a well in the dry mix, pour in the wet mix in and blend. You should have a runny batter. I don’t add anything sweet, as there are natural sugars in the banana and I’ll probably drown the pancakes in maple syrup later. Pour the batter into a jug.
4 Heat up a good non-stick pan to a medium-high heat. Pancakes can stick to an old crappy pan; this can make you frustrated and lead to your throwing the pan out the window into the back garden – not that I’m admitting I did that, just saying it can happen …
5 To coat the pan, I melt about a tablespoon of oil or butter in it and swirl it around. Then I gently rub the pan down with a piece of kitchen paper, which I’m sure would draw a gasp of horror from most chefs. This blots the excess butter so your pancakes don’t feel like they were cooked in
6 I do a tester pancake to make sure the pan is hot enough. It should take 30–50 seconds for bubbles to form on the top of the pancake. Now flip it over and cook for another 30–50 seconds.
7 These pancakes will expand so make them small, i.e. about 2 tablespoons of batter each. If you were around in the nineties, these pancakes should look like the ones Sabrina the Teenage Witch kept dreaming about when she had a pancake addiction. You should be able to get about three at a time in a decent-sized pan.

To Serve

I usually serve these pancakes as a stack with a little knob of butter on top, a pile of crispy bacon on the side and drowned in maple syrup. Sorry. I think I just drooled on the laptop.
Get your copy of Finn’s World online with EasonsDubrayGill Books and or in all good bookshops nationwide.

Leave a Reply

Your email address will not be published. Required fields are marked *