American buttermilk pancakes with crispy bacon and maple syrup
Treat yourself to a delectable brunch with these fluffy American pancakes with a generous drizzle of maple syrup and pieces of crispy bacon
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
250ml buttermilk
1 egg
15g butter, melted
150g plain white flour
pinch of salt
1 tsp bread soda
To serve:
butter
12-18 pieces crispy bacon
maple syrup or honey
Method
Mix the buttermilk, egg and melted butter in a large bowl, until smooth and blended.
Sieve the flour, salt and baking soda together, stir into the buttermilk until the ingredients are barely combined, don’t worry about the lumps. Do not over mix or the pancakes will be heavy.
Heat a heavy iron or non-stick pan until medium hot. Grease with a little clarified butter. Spoon 2 generous tablespoons of batter onto the pan, spread slightly with the back of the spoon to a round about 7.5cm across.
Cook until the bubbles rise and break on the top of the pancake (about a minute). Flip over gently. Cook until pale golden on the other side. Spread each with butter.
Serve a stack of three with crispy streaky bacon and maple syrup.
