Rachel Allen's American-style pancakes are ideal for a special breakfast or brunch.
Ingredients
- 150g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 35g caster sugar
- 2 large free-range eggs
- 125ml buttermilk
- 25g butter, melted
- Olive oil, for frying
- 8 thick streaky bacon rashers
- Maple syrup, to serve
Method
- 1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar, mix and make a well in the centre. In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the well of dry ingredients and gradually whisk in. The batter is ready to use now or it can rest for an hour or so.
- 2. Heat a large frying pan over a medium heat and oil it lightly. Drop large spoonfuls of the batter into the hot pan, leaving spaces between them. Cook for 1-2 minutes or until bubbles appear on the surface, then use a fish slice to turn them over and cook on the other side, until golden brown. Keep warm in a low oven while you cook the remaining pancakes.
- 3. Meanwhile, in a separate pan, heat 1 tbsp oil and fry the bacon rashers until crisp. Serve the pancakes in stacks with rashers of crispy bacon and maple syrup to pour over.
Nutritional info
Per serving (based on 4): 500kcals, 26.9g fat (9.3g saturated), 17g protein, 50.8g carbs, 19.5g sugar, 2.8g salt
Chef's tip
FREEZE: the cooked pancakes in a container between sheets of baking paper for up to 3 months.