American style pancakes with a twist

Pancakes are awesome, anyone who tries to dispute that fact is a fool with no sense. In this post I am going to tell you about a recipe that I have been making for a few years now and is up there with my favourite breakfast choices. These are American style pancakes made with ginger and bacon. By American style I mean the thick fluffy pancakes rather than your traditional English ones that people make on shrove Tuesday or French Crepes. These are so easy to make it’s ridiculous and they are incredibly satisfying especially once you have added a few extras. This morning I made mine with fried pancetta (I accidentally picked this up in the supermarket instead of streaky bacon, a pleasant mistake as it turns out) and a poached duck egg. I always serve these up with maple syrup as it goes really well with the salty bacon (or pancetta…) and I also added a little cracked black pepper as well just because I can.

I never weigh anything when I make these and so I will attempt to guess the amounts of things, so here goes:

  • approx 150g or a cup plain white flour (whole wheat also works or a mix of the two)
  • 50g (maybe) of golden caster sugar
  • 1 tsp of baking power
  • 1 tsp ground ginger
  • 1 egg
  • milk
  • water

Basically mix all of the above together in a bowl using a hand whisk and put in enough milk and water to give you a fairly thick batter, probably a little thicker than double cream adjust the amount of flour and liquids but not the rest. The amount above should make roughly two plate sized pancakes which in my world makes one serving. Once all this is mixed heat some oil and a little butter in a small frying pan until hot but not smoking and then add one ladle of the batter. It will not take long to cook and you will know when you are ready to flip it when you start see holes bubbling through the pancake. Once you see those flip the pancake in the pan and leave for another minute or so and you should have a pretty decent pancake. If you are only making two then there is no need to leave the cooked one in the to stay warm, but if making a large amount then you can do this.

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Pile the pancakes on a plate and then add your nicely crisped bacon and a poached or fried egg and then pour over a decent amount of maple syrup and a few grinds of pepper. They look fantastic and taste even better, I like the golden yellow colour you get from the sugar and provided you get the batter right they should be nice and fluffy. It may take a few goes to get it right and also get used to the cooking time but once you’ve mastered it this is always going to be a breakfast winner.

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