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Fluffy American Pancakes with Maple Bacon


Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • Streaky bacon - we have 3 rashers per person
  • 3 tbsp Real maple syrup
  • 135 g plain flour
  • 1 tsp baking powder
  • 1 large pinch sea salt
  • 2 tbsp caster sugar
  • 130 ml milk
  • 1 large egg lightly beaten
  • 2 tbsp melted butter allowed to cool slightly
  • Extra Butter for cooking

Instructions

  1. Heat your oven to 200 degrees C, and spread your bacon on a tin foil-lined baking tray. Brush generously with maple syrup. Put in the oven as soon as it has reached temperature for around 12-15 minutes, or until cooked and caramelised.

  2. Pop the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl lightly whisk together the milk and egg, then whisk in the melted butter.
  3. Pour the milk mixture into the flour mixture and beat using a whisk until you have a smooth batter. The texture you want from this is a lot thicker than you might be used to with french crepes. Let the batter stand for a few minutes.
  4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add the batter: I use a dessert spoon and measure out approximately two per pancake. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  5. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  6. Serve with the crispy bacon topped with maple syrup, with a dusting of icing sugar on top if you like.