The Maple Kind

So it’s Fat Tuesday. Let’s face it’s an excuse to throw caution (and the diet book) to the wind.

I’d like to say im an ├╝ber organised mum, but I’m not and it’s very rare I would cook this for dinner (yes I said dinner!).

So here it is – pancakes and bacon – the maple kind.

Food stuffs required:

  • 450g Plain flour
  • 2 tbsp Baking powder
  • 4 tbsp Sugar
  • 1/2 tsp Salt
  • 50g Melted butter
  • 600 ml Milk
  • 14 Rashers streaky bacon
  • Maple syrup

The how to:

  • Whisk the flour, baking powder, sugar, salt, butter and milk in a large bowl with an electric whisk – whisk until lump free.
  • Lay out bacon on a baking tray and pop in a 220C oven.
  • Get a good non stick pan on a medium heat. I use an ice cream scoop to make sure the batter is evenly measured. Simple scoop done mixture into the pan.
  • Wait until the top is mostly popped bubbles then turn over. This bit it simple KEEP GOING UNTIL ALL BATTER IS GONE!
  • Easy assembly: pancakes on plate, bacon on top drizzle with maple syrup.

I won’t lecture on portion sizes but this makes a lot of pancakes and you could make yourself look good by doing this in advance and serving for brekkie.

Obviously bacon to pancake / syrup ratio is up to you but I guarantee you probably won’t need to eat for the rest of the week!

Alternatives for something a little healthier – why not add sliced banana, strawberries or blueberries or serve with a warm chocolate sauce?


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