Simple Fluffy American Pancakes

5 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 300 g streaky bacon to top ((£1.90))
• 300 g plain flour ((£0.45))
• 400 ml whole milk ((£0.55))
• 1 egg ((£0.75/6)=(£0.13))
• 2 tbsp melted butter ((£1.80/6)=(£0.30))
• 2 tbsp granulated sugar
• Pinch of salt
• ¼ tsp baking soda
• 1 tbsp baking powder
• 2 tbsp rapeseed oil
• 5 tbsp maple syrup

Method

1. Place the streaky bacon on a lined baking tray with a drizzle/ spray of rapeseed oil. Pop in the oven, timer set to 15 minutes.
2. Start by combining the dry ingredients in a large mixing bowl. That’s the granulated sugar, flour, baking soda, baking powder and salt.
3. Whisk the wet ingredients in a separate bowl, combining the egg, milk and melted butter. Slowly pour the wet into the dry whilst whisking until a roughly smooth consistency is achieved.
4. Lightly coat a non-stick pan with rapeseed oil. Using a large spoon (approx 2 tbsp), add the pancake batter into the pan, around 3 pancakes at a time, on a medium heat. When the bottom starts to turn golden brown, flip the pancakes and cook for a further few minutes.
5. Stack the pancakes and serve with a few pieces of streaky bacon. Top with a cube of salted butter and a generous glug (? lol) of maple syrup. Delicious!