A fluffy pancake recipe to make again and again.
- 200g self raising flour
- 1.5 tsp baking powder
- 1 tbsp caster sugar
- 3 large eggs
- 25g melted butter
- 200ml milk
Pecan and maple crumb
- 100g pecan nuts
- 100g maple syrup
For the pancakes
- Put flour, baking powder and caster sugar in a bowl.
- Whisk the eggs and mix with the milk.
- Add wet mix to the dry and mix well until smooth.
- Pour in melted butter and mix well.
- It's always better to make this pancake mix the night before.
- Take out of the fridge the next day one hour before you use.
For the bacon
- Preheat oven at 200 degrees.
- Line a tray with greaseproof paper, and line the tray with streaky bacon.
- Cook for 15mins until very crispy. It may take longer it depends on the thickness of the bacon.
For the maple and pecan crumb
- Preheat oven to 140 degrees
- In a bowl mix really well the nuts with the maple syrup.
- Place on a parchment paper and put in the oven for one hour.
- Take out and let cool completely,
- Chop roughly with a knife.
To cook the pancakes
- A non stick pan is essential.
- Heat the pan to a medium heat with a little oil, if the pan is too hot the pancakes will burn.
- As these are thick pancakes, you need to make sure the inside is cooked.
- You will see little air bubbles on the top, at this stage turn the pancakes.
- Should take and 2mins each side.
- If you are unsure if the middle is cooked, just get a small knife and make a little slit in the centre to check.
- Stack 2-3 pancakes on top
- Squirt each pancake with a little maple syrup
- Put crispy bacon on top and a sprinkle of pecan nut crumb.