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PREP 15 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 125 g self-raising flour
  • 125 ml semi-skimmed milk
  • 1 egg, white and yolk separated
  • 2 tbsps caster sugar
  • ¼ tsp salt
  • Butter/spray oil for frying
  • 4 rashers bacon
  • Maple Syrup
Fluffy American style pancake with bacon and maple syrup

Fluffy American style pancake with bacon and maple syrup

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!

  1. 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.
  2. In a separate bowl, mix together the flour, milk, sugar, salt and egg yolk until you form a consistent batter
  3. Fold in the egg whites gently, keeping as much air in as possible.
  4. Next, fry the bacon until crispy. Keep it somewhere warm until ready to serve.
  5. 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 about 10 cm 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.
  6. 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!
Fluffy American style pancake with bacon and maple syrup

Fluffy American style pancake with bacon and maple syrup

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!

PREP 15 minutes
TOTAL 15 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

  • 125 g self-raising flour
  • 125 ml semi-skimmed milk
  • 1 egg, white and yolk separated
  • 2 tbsps caster sugar
  • ¼ tsp salt
  • Butter/spray oil for frying
  • 4 rashers bacon
  • Maple Syrup
  1. 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.
  2. In a separate bowl, mix together the flour, milk, sugar, salt and egg yolk until you form a consistent batter
  3. Fold in the egg whites gently, keeping as much air in as possible.
  4. Next, fry the bacon until crispy. Keep it somewhere warm until ready to serve.
  5. 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 about 10 cm 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.
  6. 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!