With maple syrup, crispy bacon and fried eggs, these light-as-air Fluffy Pancakes are in very good company! Whether for breakfast, lunch or dinner, they’re sure to be a hit.
Ingredients:
- 7 eggs
- 450g (3 cups) plain flour
- 1 tbsp baking powder
- ¾ tsp bicarbonate of soda
- 70g (⅓ cup) caster sugar
- 560ml (2 ¼ cups) buttermilk
- 1 ½ tsp vanilla extract
- 90g unsalted butter, melted
- 8 rashers streaky bacon
- pure maple syrup, to serve
Instructions:
Step 1: Preheat oven to 160C/140C fan forced. Separate 3 of the eggs. Sift the flour, baking powder and bicarb into a large bowl. Stir in the sugar. Make a well in the centre. Add the buttermilk, vanilla and egg yolks. Use a balloon whisk to whisk until almost combined. Whisk in the butter (do not overbeat).
Step 2: Use electric beaters to whisk the egg whites in a large bowl until soft peaks form. Fold the egg white through the pancake batter until the mixture is well combined.
Step 3: Heat a large non-stick frying pan over medium-low heat. Grease with butter. Pour 80ml (1⁄3 cup) of the batter into the pan. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 12 pancakes in total.
Step 4: Meanwhile, cook the bacon, in batches, in a large non-stick frying pan over medium heat, turning, for 4-5 minutes or until golden. Transfer to a baking tray. Place in the oven to keep warm.
Step 5: Return the frying pan to medium heat. Cook the remaining eggs for 3-4 minutes for runny yolks or until cooked to your liking.
Step 6: Divide these Fluffy Pancakes among serving plates. Top with the fried eggs and bacon rashers. Top with a good drizzle of maple syrup and season with plenty of pepper.
Fluffy Pancakes With Eggs, And Bacon
Ingredients
- 7 eggs
- 450 g 3 cups plain flour
- 1 tbsp baking powder
- ¾ tsp bicarbonate of soda
- 70 g ⅓ cup caster sugar
- 560 ml 2 ¼ cups buttermilk
- 1 ½ tsp vanilla extract
- 90 g unsalted butter melted
- 8 rashers streaky bacon
- pure maple syrup to serve
Instructions
- Step 1: Preheat oven to 160C/140C fan forced. Separate 3 of the eggs. Sift the flour, baking powder and bicarb into a large bowl. Stir in the sugar. Make a well in the centre. Add the buttermilk, vanilla and egg yolks. Use a balloon whisk to whisk until almost combined. Whisk in the butter (do not overbeat).
- Step 2: Use electric beaters to whisk the egg whites in a large bowl until soft peaks form. Fold the egg white through the pancake batter until the mixture is well combined.
- Step 3: Heat a large non-stick frying pan over medium-low heat. Grease with butter. Pour 80ml (1⁄3 cup) of the batter into the pan. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 12 pancakes in total.
- Step 4: Meanwhile, cook the bacon, in batches, in a large non-stick frying pan over medium heat, turning, for 4-5 minutes or until golden. Transfer to a baking tray. Place in the oven to keep warm.
- Step 5: Return the frying pan to medium heat. Cook the remaining eggs for 3-4 minutes for runny yolks or until cooked to your liking.
- Step 6: Divide these Fluffy Pancakes among serving plates. Top with the fried eggs and bacon rashers. Top with a good drizzle of maple syrup and season with plenty of pepper.
