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 first saw a photo of bacon pancakes: rashers of streaky bacon embedded in thick, fluffy pancakes.
Of course, bacon with 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 thought of a stack of pancakes with an order of bacon on the side.
Cooking the bacon into the pancakes 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 and amalgamated elements from a few of them. If you already have a trusted batter recipe for American-style pancakes or drop scones, go ahead and use that, if you prefer.
- 6-8 rashers streaky bacon
- 125 g plain flour
- small pinch salt
- 1/2 tsp baking powder
- 1 large 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
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?