Internet food porn has a lot to answer for. Sometimes I see a single image, and that’s it, I have to have a go at making it myself.
That’s exactly what happened when I saw bacon pancakes: rashers of streaky bacon embedded in thick, fluffy pancakes.
Of course, bacon and pancakes is nothing new – I’ve loved the combination of fluffy pancakes, bacon, maple syrup (and American sausages too, if available) since I was a small child, making regular visits to relatives living in Florida. But previously, I always meant a stack of pancakes and an order of bacon on the side.
Cooking them together is, for me, all new!
A little internet research reveals that this idea was popularised in a series of adverts for American brand Aunt Jemima’s pancake batter mix back in the 1960s.
I’ve made thick pancakes before, but last time, I must have put too much baking powder in as they tasted a little odd, so I asked friends for their trusted recipes. I meant to follow Amee”s drop scone recipe but ended up leaving out some ingredients. If you already have a trusted pancake batter recipe, go ahead and use that, of course!
6-8 rashers streaky bacon
125 grams plain flour
Small pinch of salt
0.5 teaspoon baking powder
1 egg, lightly beaten
75-125 ml milk (sorry, I sploshed directly from the carton, forgot to measure!)
Vegetable oil for frying
Good quality maple syrup to serve
Note: I chose smoked bacon, as I love the smokiness against sweet maple syrup, but choose whatever you prefer.
- Grill or fry your bacon until it’s well cooked, with a little browning on the surfaces. Set aside.
- In a large bowl, sift together the dry ingredients (flour, baking powder and sugar). Pour in the beaten egg and a little of the milk and beat together. Add more milk as necessary, to achieve a smooth, thick batter.
- Heat a heavy-based frying pan over a medium heat until hot. Add a little oil.
- Place a bacon strip into the pan and immediately ladle or pour some batter over the top. You can either cover the bacon completely or leave the two ends sticking out, as I chose to do. If your pan is large enough, you may be able to make two pancakes at a time.
- After 2 to 3 minutes, when you shake the pan, the pancake should slide freely and a few bubbles will show on the top surface. Slide a large fish slice beneath the pancake and carefully flip it over.
- Cook for another minute or two, remove to a plate and repeat to make the rest.
- Serve with generous amounts of maple syrup.
What pancakes will you be making for Shrove Tuesday this year?