Pancakes with Bacon and Maple Syrup
These American style pancakes are a weekend breakfast winner or a real brunching treat
What you'll need:
- 150g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 35g caster sugar
- 2 large free range eggs
- 125ml buttermilk
- 25g butter, melted
- Olive oil (for frying)
- 8 slices of unsmoked spoiltpig streaky bacon
- Maple syrup, to serve
How to prepare:
Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar, mix and make a well in the centre. In another bowl whisk the eggs, then add the buttermilk along with the melted butter. Pour this into the well of the dry ingredients and gradually whisk in. The batter is ready to use now, or if you want you can rest it for up to an hour before use.
Heat a large frying pan over a medium heat and oil it lightly. Drop large spoonfuls of the batter into the hot pan, leaving spaces between them. Cook for 1-2 minutes or until bubbles appear on the surface, then use a fish slice to turn them over and cook on the other side, until golden brown. Keep warm in a low oven while you cook the remaining pancakes.
Meanwhile, in a separate pan, heat 1tbsp oil and fry the spoiltpig bacon rashers until crisp. Serve the pancakes in stacks with rashers of crispy spoiltpig bacon on the top and drizzle generously with maple syrup. Food of champions!