- 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.
- In a separate bowl, mix together the flour, milk, sugar, salt and egg yolk until you form a consistent batter
- Fold in the egg whites gently, keeping as much air in as possible.
- Next, fry the bacon until crispy. Keep it somewhere warm until ready to serve.
- 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.
- 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!
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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
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!
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
share
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
- 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.
- In a separate bowl, mix together the flour, milk, sugar, salt and egg yolk until you form a consistent batter
- Fold in the egg whites gently, keeping as much air in as possible.
- Next, fry the bacon until crispy. Keep it somewhere warm until ready to serve.
- 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.
- 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!