American Style Pancakes

I am more of a crepe gal generally, but there is something about fluffy American pancakes with salty bacon and maples syrup that is a combination that is hard to pass up. This recipe is fool proof, it’s my go-to thick pancake recipe. Streaky bacon and maple syrup are my favourite toppings but you can of course make these sweeter by adding more sugary toppings. I was gifted maple syrup my Clarks and I love the squeezy top so you don’t get syrup all over the place.

Ingredients

Makes 6-8 pancakes | 157 calories per pancake (no toppings)

• 160ml low fat milk

• 170g self raising flour

• 1 egg

• 2 tbsp vanilla sugar

• 2 tbsp butter

For toppings:

• streaky bacon

• maple syrup

Method

1. In a large bowl whisk together, all the pancake ingredients (except the butter), until just combined.

2. In a large pan melt a little of the butter and add 2 tbsp of batter onto the pan. 2 tbsp = 1 pancake. Depending on the size of the pancakes this batter should make between 6-8.

3. Once the air bubbles are forming on the uncooked side of the pancake, you know it’s time to flip it.

4. Cook for another minute or 2 on the uncooked side.

5. If cooking with bacon & maple syrup, I find the best way to cook streaky bacon is low and slow. Heat the pan on a low heat and slowly cook the bacon. If pan is too hot, it will burn the meat but fat will still be chewy, you want the bacon perfectly crispy all over. I use no oil in the pan with the bacon, as it releases a lot of its own fat when cooking.