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Gingerbread pancakes with bacon and maple syrup

Name: Gingerbread pancakes with bacon and maple syrup
Prep time: 20 min
Total time: 20 min
Yield: Serves 2-4
Ingredients: 180g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp ground ginger; 1/2 tsp mixed spice; 220ml whole milk; 1 tbsp unsalted butter, melted; 1 large free-range egg; 12 outdoor-reared streaky bacon rashers; Dash vegetable oil; Maple syrup to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 24 Oct 23
Updated: 24 Oct 24

Gingerbread pancakes with bacon and maple syrup

Salty streaky bacon, sweet maple syrup and fluffy gingerbread pancakes… what could make for a more festive breakfast?

Dish up these delicious vegan blueberry pancakes for any plant-based family members.

Easy
November 2023

Test kitchen approved

Serves 2-4
Hands-on time 20 min, plus 20 min resting

Salty streaky bacon, sweet maple syrup and fluffy gingerbread pancakes… what could make for a more festive breakfast?

Dish up these delicious vegan blueberry pancakes for any plant-based family members.

Nutrition: Per serving (for 4)

Calories: 422kcals
Fat: 21g (8.7g saturated)
Protein: 18g
Carbohydrates: 39g (5.8g sugars)
Fibre: 1.8g
Salt: 2g

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Ingredients

180g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground ginger
1/2 tsp mixed spice
220ml whole milk
1 tbsp unsalted butter, melted
1 large free-range egg
12 outdoor-reared streaky bacon rashers
Dash vegetable oil
Maple syrup to serve

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Method

Put the flour, baking powder, bicarbonate of soda, ground ginger, mixed spice and a pinch of salt in a bowl, then make a well in the centre. Pour in the milk and melted butter, crack in the egg, then whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes.
Heat the oven to low and the grill to medium. Cook the streaky bacon rashers under the grill until crisp (or however you like them).
Put a large non-stick frying pan over a medium heat and drizzle with a little vegetable oil. Add a large tablespoon of the pancake batter and use the back of the spoon to spread into a neat circle. Cook for 2-3 minutes or until nicely browned on the underside, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches.

Serve the pancakes stacked and topped with crispy bacon and a drizzle of maple syrup.

Recipe from November 2023 Issue

Nutrition

Nutrition: per serving

Calories: 422kcals
Fat: 21g (8.7g saturated)
Protein: 18g
Carbohydrates: 39g (5.8g sugars)
Fibre: 1.8g
Salt: 2g

delicious. tips

The resting time isn’t essential if you want your pancakes in a hurry. However, the rest allows the gluten in the flour to relax (after the whisking), resulting in fluffier pancakes.