Pancakes are one of my favourite breakfast recipes, probably because I normally skip it as a meal time so my food knowledge is less than extensive for any time before say 11 o’clock. When I do indulge though, I have to do it properley. Start with the standard mix, 135g of plain flour, 1tsp of baking powder, a healthy pinch of salt, 2 tbsp of caster sugar, 130ml of milk (I use full fat for pancakes, if you’ve got it), and the largest egg you can find.
Nice high oven temperature and about 12 rashes of bacon coated on top with lashings of Maple syrup (golden is more than sufficient), when they’re cooked on top (don’t worry if they start turning a little black it’s just the sugar) flip them over and coat the other side as well. Bellisimo! It also leaves the kitchen smelling more like you’ve been baking cakes, rather than a greasy fry up. Whilst i’m waiting for it to finish cooking, I whip my ingredients together get the frying pan on a mid-high temp and make sure I coat the bottom of the pan with lots of butter. **After each pancake it is essential to add more butter!** The actual process of cooking pancakes I find a little stressy, because like in true American diners I want them piled high on my plate, but this has it’s obvious flaws in an average sized kitchen where I can only cook one at a time. A great tip is to turn the oven off but leave the bacon in the bottom of it, and put your already cooked pancakes on your plate on one of the shelves inside, ensuring all your food will be ready at the same time.
The recipe is supposed to serve 4-6 people, which is ridiculous because it serves about 2-3 in my family, the 12 rashes of bacon is split between our individual mountains of pancakes and then a hearty glug of syrup finishes it off nicely.
Any left over pancakes? Time to bring in the chocolate sauce!