The Mother of all Sunday Brunches

Fluffy Yank Pancakes with Bacon (Serves two)

Americans love their sweet and savoury flavour combinations. I was, at first, completely opposed to this. I remember sitting in the cafeteria at the University of North Carolina, observing in horror, as a guy opposite me poured glugs of maple syrup onto his sausages, bacon, and “French toast” (AKA Eggy bread, to us Brits). Where was the HP sauce? Why was the sausage shaped like a burger? It got weirder. One day, innocently looking to fill my plate for lunch, I stumbled across some sweet potato mash, it was covered in a thick layer of a gooey white mess. Would you believe me if I told you it was marshmallow and that in the South this is a perfectly normal and acceptable accompaniment?
So, eventually, I caved in. I tried some of the delights that the dirty south had to offer and I’m unashamed to admit, they are definitely onto something. 

What you will need…

  • 6 Rashers bacon – (I used unsmoked M&S Bacon but for a real American taste go for the streaky rashers)
  • Maple syrup (Clark’s Canadian is pretty good)
  • 225g plain flour
  • Pinch of Salt
  • 300ml semi-skimmed milk
  • 2 large eggs, beaten
  • 30g butter, plus extra for frying
  • 1 tsp white sugar
  • 1 tbsp baking powder


If you happen to have a blender in the kitchen, these can come in really handy for blitzing everything together. Particularly since you can then pour the pancake mix straight into the pan from the jug. Otherwise, you can just mix it all by hand in a large bowl and whisk.

1. Add the milk, flour, salt, baking powder, and sugar into the blender. Then, melt the butter (I did this in the microwave) and allow to cool slightly before adding to the rest of the ingredients. For the eggs, make you sure you beat them really well before finally adding them to the blender, this will give you that extra fluffiness.
2. Blend everything well until it's mixed into a smooth liquid - watch out for any lumps at the bottom.

3. Make sure your pan is on a medium to high heat, before adding a knob of butter to sizzle. Careful not to burn the butter (if it’s turning brown, turn the heat down).
4. In another larger pan, spray some oil (I use fry light) and put the bacon on a low heat. You want to get the rashers nice and crispy, so the idea is to let them cook slowly whilst you’re making pancakes. Make sure you turn them regularly.
5. Once your pancake pan is hot enough, pour a single palm sized (or whatever your preference) blob of pancake mix straight into the pan. In about 3-4 mins time, bubbles will start to appear on the uncooked side of the pancake.
6. When you see bubbles starting to form on top, that’s when you know it’s ready to be flipped! If you’re feeling rather adventurous, like I was, and felt like trying to be cute in front of your other half, you can try and flip your pancakes in the air. However, this was an instant mistake and our Labrador puppy ended up gobbling what was left up off the floor.
7. Once you've managed to turn over your pancake (spatula in hand), give it about 2 minutes before it’s done, and voila!

Once the pancakes and bacon are done, you're almost ready for your all-American-heart-attack-brunch! Put the Bacon on some kitchen roll and soak up some of the oil (this will make you feel better about preparing to eat half a day’s worth of calories in one go). And don’t be afraid of the maple syrup, you’ve come this far, just enjoy it and “start that diet on Monday”.

Best served with filter coffee and a nice pair of slacks.

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