It’s Shrove Tuesday next week so I thought I’d share my favourite American pancakes recipe. It’s an eclectic mix of flavours, a tiny bit of extravagance but most importantly, it’s utterly delicious.
The recipe uses fluffy American pancakes slathered in maple syrup and topped with fresh berries and crispy bacon. Sheer decadence!
The American pancakes recipe is from BBC Food and the toppings are inspired from one of my favourite local brunch spots.
135g plain flour
1tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
1 large egg
2 tbsp melted butter
3 rashers of streaky bacon
Handful of berries (I used blueberries and raspberries)
1. Sift all the dry ingredients into a bowl and mix together. In a separate bowl, whisk together the milk and egg then whisk in the melted butter (best to let it cool first).
2. Make a well in the flour mixture and pour in the milk mixture. Beat with a fork or cheat like me and use an electronic whisk on a low setting. There may be a few lumps initially from the butter but keep beating and they should disappear. Leave the batter to stand for a few minutes.
3. Heat a non-stick frying pan and add a knob of butter or drop of olive oil, followed by a ladle of batter. The batter should be quite thick. When it starts to bubble, flip the pancake over to cook the other side. The pancake is cooked when it is golden brown and has risen to about 1cm thick.
4. Once all the pancakes are cooked, keep them warm in the oven and fry up some streaky bacon in the pan. Once crispy, stack the pancakes onto a plate, drizzle with lashings of maple syrup, sprinkle with fresh berries and add the bacon.
Finally, enjoy the sweet fluffy heaven!