Perfect breakfast pancakes
225g plain flour
1tbsp baking powder
2tbsp caster sugar
300ml whole milk
2 large eggs, beaten
30g butter, melted and allowed to cool
4tbsp vegetable or sunflower oil
8 slices back or streaky bacon
2tbsp maple syrup
· Place the flour, baking powder and sugar in a medium sized bowl and mix to combine.
· In a jug place the milk, eggs and butter and whisk.
· Gradually add the wet ingredients to the dry ingredients, whisking all the time to prevent lumps.
· Heat a large frying pan, once hot add a little oil. Using a small ladle, ladle the batter into the pan to make 8-10cm-wide pancakes. Cook for 2-3 minutes and then turn over and cook for a further 2 minutes on the other side. I like making faces on my pancakes so I also make some tiny little circles to act as eyes, and I drizzle a little batter into the pan in the shape of a smile for the mouth.
· Lightly grease a second frying pan with a little oil. Once hot add the bacon and fry on each side until golden brown and crispy. You may have to do this in batches if the pan is not big enough to fit all the bacon at once – also, if you overcrowd the pan it’ll be harder to get the bacon nice and crispy, so take your time!
· If you want to make a face like I do, place a pancake in the centre of the plate and arrange the bacon as the hair; useyour tiny circles to make eyes and place blueberries on top so they really stand out. Place the pancake mouth where you’d like it and drizzle with maple syrup. You can serve extra blueberries on the side.
· Or simply place a pile of the pancakes in the centre of the plate and sprinkle with the blueberries, arrange the bacon on top and drizzle with maple syrup.