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Pancakes with Maple Syrup & Crispy Bacon

Cakes Biscuits & Sweet Treats
  • Makes 3 Portions
  • Preparation 10 minutes
  • 20 minutes cooking time

Ingredients

  • For the pancakes

    • 100g Allinson’s Plain White Flour
    • 2 tsp Baking powder
    • 0.5 tsp Bicarbonate of soda
    • 1 tbsp Billington’s Unrefined Golden Caster sugar
    • 1pinch Salt
    • 2 Egg(s) (free range) (separated)
    • 284ml Buttermilk
    • 25g Butter (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.

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.

This recipe is courtesy of BakingMad

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