Ingredients

  • 200g smoked bacon lardons or diced pancetta
  • 160g self-raising flour, sifted
  • 1 tsp baking powder
  • 1 egg, separated
  • 60g soft dark brown sugar
  • Pinch of salt
  • 250ml beer
  • 3 tbsp melted butter, plus extra for frying
  • 12 rashers of smoked streaky bacon, to serve
  • 1 tsp vegetable oil
  • Maple syrup, to serve

Method

  1. 1

    Begin by frying all of the bacon in a dry frying pan – you do not need to add any extra fat to the pan as they will release sufficient oil as you cook them. Remove from the pan and put on a paper towel to remove any excess fat. Set aside while you prepare the batter.

  2. 2

    To make the pancake batter, put the flour, baking powder, egg yolk, sugar, salt and beer in a large mixing bowl and whisk together. Add the melted butter and cooked bacon lardons and whisk again. The batter should have a smooth, dropping consistency.

  3. 3

    In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.

  4. 4

    When you are ready to serve, remove your batter mixture from the refrigerator and stir gently. Put a little butter in a large frying pan set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the rested batter into the pan, leaving a little space between each. Cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top – this will take 2-3 minutes. Turn the pancake over using a spatula and cook on the other side until golden brown.

  5. 5

    Meanwhile, gently fry the bacon rashers in the vegetable oil until crisp in a separate pan. When everything is ready, serve the pancakes with the streaky bacon and lashings of maple syrup.

Breakfast For Dinner by Carol Hilker (Ryland Peters & Small, £16.99)

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 19.0g 27%
  • Saturates 8.5g 43%
  • Sugars 19.5g 22%
  • Salt 2.9g 48%

% of the Reference Intakes

Typical values per 100g: Energy 1223kj/292kcal

Each serving provides

38.2g carbohydrate 1.0g fibre 20.9g protein

Back to top