…or this woman at least. Fluffy American-style pancakes with crispy smoked bacon and Marks and Spencer’s finest maple syrup…a dish made in heaven! I’ve loved the combo for a while but for some reason have never got as far as making American-style pancakes – until last week! I discovered how quick and easy they are, and now I plan to make them a more regular feature of our menu (and in fact, I don’t put sugar or butter in the mix, and use more yoghurt than milk, so they’re positively healthy!) Today, however, was the first time that I have put together that perfect combination of salty bacon, fluffy pancakes and sweet maple syrup in my own house, and I felt I should mark the occasion with a blog and recipe post.
Ingredients: 6oz self-raising flour; 2 level tsp baking powder; 2 eggs, separated; 200ml yoghurt; 50ml milk
Stir the baking powder into the flour; make a well and add the egg yolks and milk/yoghurt mix. Stir until smooth. In a separate bowl whisk the egg whites until stiff and fold into the flour mix until a thick fluffy batter is formed. When ready to cook, heat a pan over a medium heat and add a knob of butter, then quickly pour in a ladle of batter. The batter will not spread far and will begin to bubble within 30 seconds or so; flip the pancake over after about 90 seconds (or when you are able to turn it) and cook so that both sides are golden. The pancakes can be kept warm on a wooden board in a low oven until ready to eat.
To anyone who hasn’t tried bacon and maple syrup with pancakes – go, do it now! You won’t regret it…