I’ve tried and tested numerous pancake recipes and variations, but the classic American-style fluffy pancakes have got to be (at least in my opinion) the mother of all pancakes. Light and fluffy, sweet and salty, and made a little bit naughty with bacon and maple syrup.
You will need:
- 135g plan flour
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 2 tablespoons melted butter
- 130ml milk
- 1 egg, lightly beaten
- a pinch of salt
- Put the flour, baking powder, salt and sugar in a large bowl.
2. In a separate bowl, whisk together the milk and egg.
3. Melt the butter in your pan, then whisk in with the egg mixture.
4, Pour the mixture in with the flour mixture and fold together until you have a smooth batter.
5, Heat a non-stick frying pan over a medium heat, melt a knob of butter and add a ladle of batter.
6. When the top of the pancake begins to bubble, flip it over and cook until both sides are golden brown.
7. Keep going until you run out of batter!
8. Now for the bacon (pancetta works best)…
9. Add the maple syrup…
10. Pile ’em high…
If you’re feeling really indulgent, why not top the pancakes and pancetta with a couple of poached eggs?
Om nom nom nom