Pancakes with Rashers and Syrup
Makes about 10
to serve 3-5 people, depending on how hungry everyone is!!
Pancakes served with rashers and maple syrup is often made with buttermilk and bicarbonate of soda; but I devised this recipe, with fresh milk and baking powder, one morning when I had no buttermilk; and it works perfectly for me!
- 150g (5oz) self raising flour (or cream flour with 1 tsp baking powder)
- 1-2 tbsp caster sugar
- 1 egg, lightly beaten
- 150ml milk
- 50g butter
- 10 rashers, cooked until nice and crispy
- Maple syrup
- Sieve the flour (and baking powder, if using) into a bowl, add the sugar and stir.
- Whisk together the egg and milk, make a well in the centre of the dry ingredients, add the liquid and whisk just until it comes together.
- Heat a frying pan and turn the heat down to medium low.
- Put into the pan 25g butter and put tablespoonfuls of the mixture into the pan and cook for about 2min, until bubbles appear on the surface,(by this time the under side should be golden brown)turn the pancakes over and cook until they feel firm in the centre and the undersides are golden.
- Repeat with the rest of the mixture.
- Serve straight from the pan with butter, a squeeze of lemon juice and some sugar; OR with crispy rashers and a good drizzle of maple syrup.
**NOTE To make Cinnamon Pancakes, add 1 tsp freshly ground cinnamon. Divine served just with butter melting over the top.