Every Sunday should be pancake day in my book… and American pancakes with streaky bacon and syrup is my absolute winner! Only a couple of years ago if someone suggested I had bacon with my pancakes I’d have scoffed, however I can 100% guarantee, if you like pancakes and you like bacon, the duo is a dream.
Although you don’t see them quite as much (if you’re in the UK anyway), I think American pancakes are actually much easier to cook than the classic crêpe. The number one cooking tip is once they’re in the pan, don’t touch them at all until you’re ready to flip. You’ll know when the underside is done as the topside with start to bubble. I use a mixture of oil and butter in the pan when frying, this achieves a much better result.
I know that maple syrup is still the king of the syrup classes, but I love golden syrup. Even more so out of the classic tin that’s so messy you need a hammer to get the lid back on…
1. Mix together your flour, sugar and baking powder in a bowl. Beat your egg, milk and mix in the melted butter separately.
2. Combine the 2 mixtures and whisk until smooth. The texture should be fairly thick as they need to not spread out too much.
3. Lay the bacon on a grill pan and grill on medium heat for 6-8 minutes, depending on how crispy you like your bacon.
4. Heat some oil with a knob of butter in a large pan on medium heat and pour in your mix. Try two pancakes at a time, pour them to around a 4 inch diameter.
5. After around 3 minutes, once the pancakes begin to bubble in the middle (see image below), flip them for a further 2-3 minutes.
6. Repeat this until you’ve used all your mix, and serve stacked with either golden or maple syrup. Tuck in & enjoy.
Shopping List (four people)
- Egg x 1
- 200g Self raising flour
- 100g Caster sugar
- Baking powder (1 teaspoon)
- 250ml whole milk
- Streaky bacon (16 rashers)
- 50g Butter (melted)
- Golden (or maple) syrup