A fluffy pancake recipe to make again and again.


Pancake batter

  • 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

  1. Put flour, baking powder and caster sugar in a bowl. 
  2. Whisk the eggs and mix with the milk.
  3. Add wet mix to the dry and mix well until smooth. 
  4. Pour in melted butter and mix well. 
  5. It's always better to make this pancake mix the night before.
  6. Take out of the fridge the next day one hour before you use. 

For the bacon

  1. Preheat oven at 200 degrees. 
  2. Line a tray with greaseproof paper, and line the tray with streaky bacon. 
  3. Cook for 15mins until very crispy. It may take longer it depends on the thickness of the bacon.

For the maple and pecan crumb

  1. Preheat oven to 140 degrees 
  2. In a bowl mix really well the nuts with the maple syrup. 
  3. Place on a parchment paper and put in the oven for one hour. 
  4. Take out and let cool completely, 
  5. Chop roughly with a knife. 

To cook the pancakes

  1. A non stick pan is essential. 
  2. Heat the pan to a medium heat with a little oil,  if the pan is too hot the pancakes will burn. 
  3. As these are thick pancakes, you need to make sure the inside is cooked. 
  4. You will see little air bubbles on the top, at this stage turn the pancakes. 
  5. Should take and 2mins each side. 
  6. If you are unsure if the middle is cooked, just get a small knife and make a little slit in the centre to check. 

To serve 

  1. Stack 2-3 pancakes on top 
  2. Squirt each pancake with a little maple syrup 
  3. Put crispy bacon on top and a sprinkle of pecan nut crumb.