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Breakfast Pancakes

Breakfast Pancakes

Adding a hint of sweetness to the pancake batter makes a delicious accompaniment to freshly grilled Simon Howie Smoked Back Bacon. If you pan fry your bacon, add a few slices of unpeeled, cored eating apple and cook for about 4-5 minutes until softened. Serve in between layers of pancakes with the bacon on top.

  • Prep Time


    Cooking Time





What you'll need

  • 150g (5oz) self raising flour
  • pinch of salt
  • 2tbsp maple syrup (optional)
  • 1 large egg, beaten
  • 250ml (9fl.oz) whole milk
  • 4tsp vegetable oil

Putting it all together

  1. Sift the flour and salt into a bowl and make a well in the centre. Add the maple syrup if using and the egg and milk. Gradually work into the flour using a whisk until well blended.
  2. Heat a large frying pan until hot, brush lightly with oil. Spoon 3 or 4 seperate pools of batter approx. 8cm(3in) diameter into the pan and cook over a medium heat for 2-3 minutes until bubbles appear and the surface sets lightly.
  3. Flip over and cook for about a further minute until golden. Remove from the pan, cover and keep warm whilst preparing the other pancakes in the same way, reoiling the pan as necessary and stirring the batter each time - you should be able to make about 16 pancakes. Serve immediately with freshly cooked bacon and maple syrup if liked.
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