Jump straight to the American Style Pancakes with Bacon & Maple Syrup recipe.

BRUNCH! Glorious brunch. Is there any better meal?

I could write a book on brunch recipes, I’ve made so many. I utterly adore lazy weekend mornings, they’re possibly my favourite time. Still in pjs, mixing and stirring, weighing and baking, frying and sizzling. Making coffee, drinking coffee. The huge weekend papers. What’s not to love?

This weekend, both brunches were the same. I rediscovered the joy of American Style Pancakes, those gorgeous pancakes that are fluffy and light, with crispy streaky bacon and ridiculous amounts of maple syrup. The sweet soft pancakes are gorgeous with the crispy salt bacon. The maple syrup is the magical cherry on top.

The recipe is very easy, it’s all about 1’s. 100 ml flour, 100ml milk, 1 big pinch salt, 1 tsp brown sugar, 1 heaped tsp baking flour 1 egg. I use Old Cotswold Legbar eggs which are large, so use a large egg to substitute if you can’t get them. They are deliciou though, seek them out if you can.

This recipe will give you enough pancakes for one greedy person – 3 or 4 depending on how big you like them. The batter will be quite thick, you want it to be, but it will be fluid enough to pour, plop and spread.

Fry and devour greedily while you read your paper, or watch your omnibus. Hey, I’m not going to judge you! Weekend mornings are glorious and for the lazy. I hope you’ve enjoyed yours :)

Jump straight to the American Style Pancakes with Bacon & Maple Syrup recipe.

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American Style Pancakes with Bacon & Maple Syrup
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Yield: 1

American Style Pancakes with Bacon & Maple Syrup

These gorgeous pancakes serve 1 person - multiply as required.

Ingredients

  • 100ml whole milk
  • 100g plain flour
  • 1 heaped tsp baking powder
  • 1 tsp brown sugar
  • a generous pinch of sea salt
  • 1 egg, separated into yolk and white
  • bacon - streaky for me, but whatever you prefer, and as much as you want to eat. I had 6 slices.
  • Maple syrup
  • butter, for frying

Instructions

  • Sift the flour and baking powder. This is important as the sifting introduces air and will make your pancakes fluffy instead of leaden.
  • Whisk the egg white until it stiffens and forms soft peaks.
  • Add the salt and sugar, and create a well in the middle. Place the egg yolk in the centre and add the milk. Stir until you get a batter consistency which has no lumps.
  • Fold in the egg white gently taking care not to knock out the air you've introduced.
  • Grill the bacon and keep it warm in a warm oven while you cook your pancakes. About 100 degree celsius should suffice.
  • Heat a frying pan to a medium/high heat. Melt a knob of butter and add a ladelful of pancake mixture. Drop from a few inches above andit will spread to form a circular pancake, or close enough to one.
  • They will cook quite quickly. As soon as you see bubbles in the batter they are ready to flip. They will cook quickly on the other side too and will need just a minute or so. Take a peak, if browned, they're done.
  • Keep warm in the oven with the bacon while you cook the rest of the pancakes, adding each pancake to the oven as they cook.
  • To serve, stack the pancakes with bacon in between and on top. Drizzle the maple syrup on top to taste. And you're done.
  • Enjoy!
  • http://eatlikeagirl.com/a-brunch-classic-american-style-pancakes-with-bacon-maple-syrup/

     

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