Maple Bacon Pancakes


Maple Bacon Pancakes


175g / 6oz plain flour
1 tsp. baking powder
25g / 1oz caster sugar
2 free-range eggs, separated
250ml / 9fl oz milk
25g / 1oz butter
12 rashers maple-cured back bacon
maple syrup, to serve


Add the flour, baking powder and caster sugar into a bowl and mix well.

Add the egg yolks and milk to the bowl with the dry ingredients and whisk until you have a smooth batter.

In a separate clean bowl, whisk the egg whites until you have soft peaks when the whisk is removed, then fold into the batter.

Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.

Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.

To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup.

Products Used

Colourworks Medium Red Melamine Two Tone Mixing Bowl
Colourworks Large Pink Melamine Two Tone Mixing Bowl
KitchenCraft Stainless Steel Eleven Wire 40cm Balloon Whisk
Kitsch’n’Fun Display of 12 Silicone Spatulas
MasterClass Heavy Duty 32cm Frypan
MasterClass Heavy Duty 24cm Frypan
KitchenCraft Professional Nylon Ladle with Soft-Grip Handle
MasterClass Deluxe Stainless Steel 30cm Food Tongs
KitchenCraft Glass Syrup Pourer