Rachel Allen’s pancakes with bacon and maple syrup
- December 2008
- Serves 4
- Takes 10 minutes to make, 10 minutes to cook, plus resting
Celebrating Pancake Day? Whip up Rachel Allen’s classic American-style pancakes – with savoury bacon and sweet maple syrup – for brunch or lunch.
For another sweet-salt combo, try these ricotta pancakes with spiced pear and bacon butter.
- 26.9g (9.3g saturated)
- 50.8g (19.5g sugars)
- 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
- 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.
- 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.
- 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.
Freeze the cooked pancakes in a container between sheets of baking paper for up to 3 months.
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