A guilty pleasure for breakfast, lunch and dinner!
With everyone’s favourite food-based religious holiday (well, maybe second favourite after Christmas…oh and Easter…) just around the corner, I thought I would share my current pancake obsession. A great way to clear out the larder cupboard on Shrove Tuesday and a complete treat for any meal, Breakfast, Lunch, Dinner or anything in between!Yield:
Makes Approx. 6 Pancakes
4 rashers of Native Breed Streaky Bacon
135g plain flour (swap for self-raising flour if you’re looking for SUPER fluffy pancakes)
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large free range egg (plus enough for poaching!)
2 tbsp olive oil
Knob of butter
1. Firstly, cook the bacon in your preferred manner, until golden and crispy. Personally, I pop them under the grill to allow the fat to drain off. Leave to cool and roughly chop into 1cm strips.
2. Sieve the flour, baking powder, salt and caster sugar into a large mixing bowl. In a separate bowl whisk together the milk, oil and one egg.
3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
4. Combine the bacon strips with the batter. Ensure that these have chilled to avoid cooking the egg. If you’re in a rush, pop the bacon strips in a container into your freezer for a couple of minutes.
5. Heat a non-stick frying pan over a medium heat and add a knob of butter. When melted, ensure the liquid covers the base of the pan and add a ladle of batter. Wait until the top of the pancake begins to bubble, then slowly lift it from the pan and flip. Both sides should be golden brown when cooked. Repeat until you run out of batter!
6. Everyone has their own way of poaching eggs. I like to keep it simple by heating a shallow non-stick frying pan over a medium heat and pouring in boiling water to a depth of approx. 5cm. Once you can see a few bubbles appearing in the water, melt a small knob of butter in the water and slowly crack each of the eggs directly into the pan. Cook each for 2 mins and remove with a slotted spoon. They will be done and the yolks runny just as the white has bound together
7. Serve a couple of pancakes and eggs per person, with plenty of the most important ingredient – MAPLE SYRUP!
Matt’s Fluffy Bacon Pancakes