Hello again everyone! Yes I’m back again already and it’s a few days yet until the next fortnight starts, but what better excuse than Pancake Day to try a new recipe? Unlike countries where they seem to have a festival pretty much everyday (I was in India a few years back and they spent TEN DAYS just celebrating Ganesh’s birthday), we don’t have as many opportunities to celebrate here in rainy England so when someone presents me with an excuse to make pancakes I’m going to embrace that yearly tradition! And as promised in my last post, I’ve tested this pancake recipe out early so that if anyone reading this needs some pancake inspiration they will hopefully feel as blissful as I did eating these over the weekend. Plus it doubled up pretty well as a Valentine’s Day breakfast!
As I mentioned at the end of my last post, this idea for pancakes comes from my Canadian flatmate Steph from last year who made THE most amazing Canadian style pancakes for us on Pancake Day 2014. Despite looking like most other American style pancakes on the surface, what makes this really tasty is that you cook the blueberries, raspberries and chocolate chips up in the batter so that you get these lovely oozing flavours coming out when you cut into the pancakes. I must admit that I was initially unsure of whether the bacon and syrup was really a good idea, but trust me it is – the salty and sugary combination as well as the contrast between the crispy bacon and the soft fluffy pancakes is pretty heavenly. Of course if you’re veggie or don’t eat pork products, you can miss out the bacon but being a proper Canadian, Steph probably wouldn’t forgive me if I suggested using anything but Maple syrup!
As for the pancake batter, I always use my trusty proportions which I learned from Jamie Oliver – 1 cup of milk, 1 cup of self-raising flour and an egg. I’ve also added a little bit of baking powder this time to make it extra fluffy, but you can still get pretty good results without this. As is the age old rule with any kind of pancake making, your first pancake will never be as good as the later ones, purely because your pan hasn’t had as much time to properly warm through yet. So don’t be disheartened if the first one feels like a bit of a flop, I promise they’ll get better as you go on.
This recipe makes enough for around 8 fairly large pancakes, or 10 if you go a bit smaller.
– 1 tsp baking powder
– 1 cup of milk (1% or semi-skimmed is absolutely fine to use here)
– 1 egg
– 1-2 handfuls of raspberries
– 1-2 handfuls of blueberries
– 1-2 handfuls of chocolate chips
– butter for frying
– streaky bacon
– maple syrup
How to make it…
1. First, set your oven to the lowest temperature in preparation for keeping pancakes warm as you go. Then make up your batter by whisking up your self-raising flour, baking powder, milk and egg until smooth. Then, add in your raspberries, blueberries and chocolate chips. Easy!
2. Melt some butter onto a good non-stick frying pan, starting with the heat quite high but dropping this to a medium heat. When the butter is nice and hot, use a ladle to mix through the batter to prevent all the chocolate chips from sinking to the bottom and then carefully pour the batter onto the pan. Leave for a few minutes before flipping it, repeating this until both sides are a golden brown.
3. Place your finished pancakes into your pre-warmed oven on an oven-proof plate while you are making the next batch. As you go, you can start frying up your streaky bacon to a nice crispy texture. If you prefer not to multitask, just wait until all your pancakes are done and make sure you leave them in the oven to keep them warm.
4. To serve, place at least 2 pancakes on a plate and top with streaky bacon and maple syrup. Enjoy!