American-Style Pancakes with Bacon and Maple Syrup

cook 30 mins
  • 200 g (7 oz) self-raising flour
  • 1 teaspoon baking powder
  • pinch of cinnamon
  • 1 egg, lightly beaten
  • 150 ml (1/4 pint) buttermilk
  • 100 ml (3 1/2 fl oz) skimmed milk
  • 1 teaspoon vanilla extract
  • 8 slices lean, smoked streaky bacon
  • 15 g (1/2 oz) butter
  • 2–4 tablespoons maple syrup, to serve
  • Sift the flour, baking powder and cinnamon into a bowl and make a well in the centre. Pour in the eggs, buttermilk, skimmed milk and vanilla extract and beat to a smooth batter.
  • Place the bacon on a foil-lined baking sheet under a preheated grill for 5–6 minutes or until the fat has melted away and the bacon is crispy. Keep warm.
  • Melt a little butter in a large, nonstick frying pan over a medium heat and pour 4 spoonfuls of batter into the pan to make 4 small, thick pancakes. Cook for 2–3 minutes, then flip over and cook for a further 2–3 minutes until golden. Remove and repeat the process to make 12 pancakes, or until the batter is finished, stacking up the pancakes and keeping them warm.
  • Serve the pancakes in little piles with the crispy bacon and drizzled with the maple syrup.
Like This? Try These
More on Food