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.
Tips:
Pancake Batter Consistency: Achieve the perfect pancake texture by ensuring your batter is not too thin or too thick. It should pour easily but still have some viscosity.
Flavorful Pancakes: Enhance your pancake batter with vanilla extract or a hint of cinnamon for added flavor.
Proper Pancake Flipping: Wait until you see bubbles forming on the surface before flipping the pancakes. This ensures they are cooked through.
Keep Pancakes Warm: If making a batch, keep pancakes warm in a low-temperature oven while preparing the rest.
Cook Bacon in the Oven: For crispy and evenly cooked bacon, try baking it in the oven. Place bacon strips on a rack over a baking sheet for better results.
Perfectly Cooked Eggs: Experiment with different egg preparations – fried, scrambled, or poached – based on personal preference.
Season Eggs Well: Season eggs with salt and pepper for added flavor. You can also sprinkle herbs or cheese for extra taste.
Serve Hot: Coordinate the timing to serve everything hot. A warm breakfast is always more enjoyable.
FAQs:
1. Can I use a pancake mix instead of making batter from scratch?
Absolutely. A high-quality pancake mix can save time without compromising taste.
2. What’s the best pan for cooking pancakes?
A non-stick griddle or skillet works well for pancakes. Ensure it’s preheated for even cooking.
3. How do I make Fluffy Pancakes?
Incorporate a leavening agent like baking powder into the batter and avoid overmixing.
4. Is there a healthier bacon option?
Turkey or chicken bacon can be a leaner alternative to traditional pork bacon.
5. How do I keep eggs from sticking to the pan?
Use a non-stick pan, and consider adding a small amount of butter or oil before cooking.
6. Can I make the batter and cook bacon the night before?
While pancakes are best made fresh, you can prepare the batter and cook bacon in advance, reheating them before serving.
7. What are some creative pancake toppings?
Experiment with toppings like fresh fruit, nuts, whipped cream, or even a drizzle of maple syrup for variety.
8. Can I make this breakfast for a crowd?
Yes, you can scale up the recipe for a larger group. Consider making pancakes in batches and keeping them warm in the oven.
