Three Sisters Bake serve fresh, colourful, local food bursting with flavour. Their modern take on the country tearoom offers hearty dishes alongside a cavalcade of delightful cakes and sweet treats. With Pancake Day approaching we asked Gillian, Nichola and Linsey Reith to share their perfect recipe.
You can find the full Pancake Day menu for their cafes at Killearn and Quarriers Village here.
THREE SISTERS BAKE PANCAKES WITH CARMELISED BANANA AND CRISPY BACON
8 slices bacon
1/2 tsp rapeseed oil
2 tsp dark brown sugar
1 tsp butter
200g plain flour
1.5 tsp baking powder
½ tsp salt
50g caster sugar
2 eggs, lightly beaten
3 tbsp melted butter, plus extra for cooking
Preheat oven to 190 degrees. Lay out the bacon on a baking tray. Place the bacon in the oven to cook for approx. 15 mins. Check back on the bacon and remove from the oven when it’s as crispy as you like it.
Meanwhile, peel the bananas and half them lengthways.
Heat the oil in a non stick frying pan over a medium flame. Sprinkle the sugar in an even layer in the pan.
Place the bananas on top of the sugar, cut side face down. Leave them to sit face down for one minute, then turn them. After 45 seconds, add the butter to the pan. Remove from the heat after a further 30 seconds, and set aside.
To make the pancakes – sift flour, baking powder, salt and sugar into a bowl.
In a separate bowl whisk the milk and egg together then whisk in the melted butter.
Pour the wet ingredients into the dry and whisk together using an electric hand mixer.
Heat a non stick frying pan over a medium heat and add a knob of butter.
Once melted add a small ladle of the batter. Once you start to see bubbles on the top of the pancake, flip it over and cook the other side until golden brown.
Repeat until all the batter is used up.
Place the bananas back on the hob to reheat and melt down the butter.
Stack up the pancakes, and top with the bacon, banana and a drizzle of the banana butter.