Pancakes with bacon and maple syrup
Thick, fluffy pancakes with crisp bacon and a good pour of maple syrup.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Self-raising flour200 g
- Free-range eggs2 eggs
- Semi-skimmed milk250 ml
- Smoked back bacon200 g
- Butter20 g
- Maple syrup60 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Whisk the flour, eggs and milk with a tablespoon of sugar and a pinch of salt to a smooth, thick batter.200 g self-raising flour2 eggs250 ml semi-skimmed milk
- Fry the bacon over a medium heat for 6 minutes until crisp. Keep warm.200 g smoked back bacon
- Melt a little of the butter in a frying pan. Drop in spoonfuls of batter and cook for 2 minutes, until bubbles show on top, then flip and cook for 1 minute more. Repeat with the rest.20 g butter
- Stack the pancakes with the bacon and pour over the maple syrup.60 ml maple syrup
Rest the batter for 5 minutes before cooking. The pancakes come out fluffier.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.