Pancakes with Maple Syrup & Crispy Bacon
1 Reviews
About the bake
These delicious light fluffy pancakes served with crispy bacon and drizzled with maple syrup are a great breakfast treat or simply served for dinner as a savoury alternative to the traditional pancake enjoyed on Shrove Tuesday. Once you have mastered this recipe, breakfast will never be the same - you might also like to try making your own soft crumpets to smother with creamy butter.
Ingredients
For the pancakes
- 100gAllinson's Plain White Flour
- 2 tspBaking powder
- 0.5 tspBicarbonate of soda
- 1 tbspBillington's Unrefined Golden Caster Sugar
- 1pinchSalt
- 2Egg(s) (free range) (separated)
- 284mlButtermilk
- 25gButter (unsalted) (melted, plus extra)
For the filling
- Bacon rasher(s) (crispy)
- Maple sauce (to drizzle)
Method
Step 1
Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a large bowl.
Step 2
Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Using a large metal spoon carefully fold the egg whites into the batter until evenly mixed.
Step 3
Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
Step 4
Serve in stacks topped with crispy bacon and maple syrup.