It’s impossible to beat an English breakfast (fact), though this comes very close! Since it’s Shrove Tuesday this week you have to make some pancakes. It’s the law. You have been warned!
The bacon/maple syrup combo is undeniably good but when put with puffy, fluffy American pancakes it’s AMAZING! I used both smoked streaky and maple cured bacon to get a nice mix of fatty and flavoured rashers but you can use one or the other if you like.
American Pancakes with Bacon and Maple Syrup
– 250g plain flour
– 2 tsp baking powder
– ½ tsp salt
– 40g sugar
– 250ml whole milk
– 2 eggs
– 50g unsalted butter, melted plus slices of unsalted butter for frying
– 1 tbsp olive oil
– 6 rashers of smoked streaky bacon and 3 rashers of maple cured bacon
– Maple Syrup for drizzling (at least 75mls)
1. Sift the flour into a bowl. Add the baking powder, salt and sugar. Separately mix the wet ingredients into a jug before adding to the dry ingredients. Whisk well until there are no lumps. Let it stand.
2. Put a small frying pan on a medium heat (around 10cm diameter one is good). Add a slice of butter and let it melt before pouring in a ladle of the batter. Make sure it is evenly spread through the pan. Cook for 1-2 minutes each side. Add another slice of butter to the pan when you are ready with your next ladle of batter. As you get towards the end of the batter you’ll need to add less butter to the pan each time. Keep the pancakes warm in a low oven while you fry the bacon.
3. Fry the bacon in a little olive oil until it’s crispy. Lay the bacon throughout the pancake stack and then drizzle the maple syrup on top. Serve straight away! Why would you want to wait?!