Probably could have whipped this one up a little closer to pancake day (i.e. before it happened), but hey ho – my sister and I decided that what better way to end the weekend than with a large stack of crispy bacon-topped american-style pancakes drowning in maple syrup. So that is exactly what we did.
I think the first time I ever cooked thick pancakes was after watching Matilda create a stack using the power of her mind. I have no magical powers (although I wish I did), so I instead used the power of my hands. Funnily enough – the result was the same. Maple syrup just goes so beautifully with the saltiness of the bacon, although if you don’t fancy bacon – you could add any of the following to the batter before cooking – blueberries, chocolate chips, nuts, lemon zest….and so on and so forth. Be creative!
Also – my sister and cooking buddy for the day, Eliza, has been getting rather into the world of YouTube recently, so filmed the entire thing. I’ll warn you now – I was in a no make-up, hair scraped back, chilled Saturday evening kind of state, so I suggest ignoring me and focusing on the cooking! I’ll post the video below for you. Enjoy!
1 1/4 cups plain flour
1 cup milk
1 large egg
1 tbsp caster sugar
1 tbsp baking powder
1/2 tsp salt
1 pack of streaky bacon
Oil (vegetable or sunflower)
1/ Fry bacon in a generous drizzle of oil until super crispy. Drain on a piece ok kitchen towel and keep to one side.
2/ In a medium bowl, mix together flour, salt, & baking powder.
3/ Make a well in the centre, and pour in the milk and egg.
4/ Whisk together, gradually combining the flour, until you’re left with a smooth batter.
5/ Melt a tsp butter in a small frying pan at medium/high heat, then pour in about 1/4 cup of the pancake batter. Once the bubbles start popping, flip the pancake and cook until golden brown on both sides. Repeat until all batter has been used up!
6/ Stack the pancakes, top with the crispy bacon, and drizzle with plenty of maple syrup.