Monday, 1 February 2016

MADE: American-Style Pancakes with Bacon, Egg and Maple Syrup

As you've probably guessed by the title of this post, this isn't the world's healthiest recipe BUT with Pancake Day coming up on 9th February, it's nice to have a few pancake options. For me to make something like this is slightly out of character as I'd usually opt for this kinda pancake.

On Pancake Day at home my Mum would always make a standard crepe-esque pancake with the juice of half an orange squeezed on top, banana, stewed apples and plums OR maybe I'd be a bit adventurous topping-wise and have lemon and a tiny sprinkle of sugar. That said, a healthy, less sugary alternative is usually my jam BUT I had company this weekend, and he would not be too pleased with a healthy, berry and oat stack of pancakes taken to him. So I went outside of my comfort zone and thought let's go the whole hog - maple syrup, smoked bacon, a runny egg...and I'm totally glad I did as these were super tasty (but definitely very filling!)

I must say, despite the fact they're not the most healthy things, I did use gluten free flour, gluten free baking powder and almond milk to cut down on the bad stuff. Does that count? I mean, bacon and eggs, not the best but I tried. And I did use butter in this instance (it was more of a 'light' spread), next time I'm going to replace the melted butter for melted coconut oil to see what difference it makes. These were cooked in coconut oil and tasted great, so I suppose substituting butter for coconut oil would be fine, just a bit sweet and coconuty! That doesn't sound too bad to me?!

To make 8 pancakes:
135g GF plain flour
1 tsp GF baking powder
1/2 tsp sea salt
1 tbsp agave nectar or 2 tbsp golden caster sugar
130ml almond milk
1 large egg, beaten
2 tbsp melted butter (cooled slightly after melting) or extra virgin olive oil
Extra butter/EVOO for cooking

To pop on top:
2-3 Smoked bacon or streaky bacon rashers per person
An egg each
Some coconut oil to cook
Or, if you're trying to be slightly good, stew some berries in a small saucepan to serve instead of the bacon and egg

Let's get started...

1. Grab a large bowl and put in your weighed out flour, baking powder and salt. Mix together lightly.

2. In a separate bowl or measuring jug, whisk together the milk, eggs and agave. In a saucepan, melt the butter. Allow to cool then add to the liquid ingredients.

3. Pour the liquid mixture into the flour mixture and whisk together until the batter is smooth. Use a fork to get out the final lumps and bumps. Let the batter stand for a minute.

4. At this point, pop your bacon on. I use my George Foreman grill and it takes about 4-5 minutes to crisp it up properly.

5. When the bacon is almost done, heat 2 teaspoon of coconut oil in a medium saucepan. Add a ladle of your pancake mix. After a minute, add a second ladle so you can cook two at once. The mixture will seem thick but this is how it should be. Wait until the top of the pancake is bubbling a bit before you flip them. Both sides should be golden and the pancakes should have risen by about 1/2 an inch.
NOTE: When the pancakes are almost cooked, start frying your egg in a teaspoon of coconut oil.

6. Dish it all up - pancakes first, bacon next, egg on top and either drizzle with maple syrup to serve. Alternatively, pour the syrup into a jug to serve.

These are DEFINITELY an occasional treat but my god, they were so worth being a bit naughty and going OTT on the sugar!

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