Hell to the yeah. Who doesn’t love a good old American style breakfast binge? I make the easiest pancakes in the world and serve them up in a plethora of ways but sometimes traditional is best and you can’t go wrong with a stack of warm, fluffy pancakes, salty crispy bacon and the smokey sweetness of maple syrup. Sure, there are ways to make even better pancakes but mine are always good and I prefer a bit of easy prep first thing in the morning. My pancake recipe makes enough for around 12 pancakes, I will leave it up to you to decide how many that serves. Not that I would condone eating 12 pancakes. I only did it once OK!
What you need:
- 1 egg
- 1 cup of self raising white flour
- 1 cup of milk
- 1 tbsp coconut oil
- 2 rashers of crispy smoked back bacon per person
- a vat of maple syrup
What you do:
- Very simply, crack your egg into a jug and add the flour and the milk and whisk until there are no lumps.
- Heat the coconut oil in a pan on a medium heat and once hot and melted pour little puddles of the pancake mixture into the pan. You can make them as large or as small as you like but the smaller they are, the less guilty you feel for eating more of them than is really acceptable.
- As soon as bubbles appear and pop on the surface of the pancakes, turn them over and cook on the other side for a minute or so.
- When ready, stack them up, put some crispy bacon on top and serve with maple syrup on the side so you can keep pouring as you make your way to the bottom of the stack. Enjoy!
Bossy note – please don’t use the maple flavoured syrup you can buy in the supermarket. Yes, its 500% cheaper but there’s a reason for that, it’s synthetic and gross. So just suck it up and spend the dosh or don’t even bother. Many thanks.