Fluffy American-style Pancakes With Maple Syrup and Bacon
I love pancake day (or Shrove Tuesday) so much - it's one of my favourite 'holidays'. My favourite way to spend the day is having a three-course pancake extravaganza. I like to start on savoury and move through to sweet.
This year, due to the pandemic, I'll be working from home so I am planning a three-meal extravaganza instead of the usual three courses. This will definitely be my breakfast course as I just love the combination of the crispy salty bacon with the soft, sweet pancakes.
Hope you enjoy! If you like this pancake recipe then please check out my other recipe for french-style buckwheat ham and cheese crepes!
- 2 portions
- Prep time: 5 Minutes|Cook time: 20 Minutes|Total time: 25 Minutes
- Start by separating the egg yolk from the white. Whisk the egg white until it forms stiff peaks. This will give the pancake its light and fluffy rise.
- In a separate bowl, mix together the flour, milk, sugar, salt and egg yolk until you form a consistent batter
- Fold in the egg whites gently, keeping as much air in as possible.
- Next, fry the bacon until crispy. Keep it somewhere warm until ready to serve.
- Lightly grease a non-stick frying pan, and warm it over a moderate heat. Add a ladleful of pancake batter, and allow it to form a circle around 10cm in diameter. Fry this until golden, 1-2 minutes should be sufficient and then flip it over. The second side should only take a minute. Store each pancake somewhere warm until ready to serve. The batter should make 4-6 pancakes, depending how big you make them.
- Stack up the warm pancakes and top with the crispy bacon. Add some maple syrup and if you like a square of butter for extra decadence. Enjoy!
- If you dont have self-raising flour, swap for plain flour with a little baking powder added.
- If you are making this in advance, leave out the egg from the initial batter, and add this at the last minute so the egg white remains whipped and fluffy within the batter.