There might be a particular day dedicated to using up all our bits and bobs in the kitchen cupboard, but pancakes are best enjoyed all year round and not always just for breakfast. Whether it’s sweet, savoury or a mixture of both that takes your fancy, the amount of flavour combinations to pimp up your epic stack of pancakes is endless and best of all, totally down to you.
I’ll be honest right away and say I was one of those people who every year on that specific day would enjoy stuffing my face with platefuls of sugar and lemon doused pancakes to only then say mid sugar rush; “I should really eat pancakes more often”. Never a truer statement! Throwing it back to my first and so far only trip to Walt Disney World, I fell in love with the legendary sweet and savoury combo of bacon and syrup. I mean, how had I only just discovered this genius mouthful at the age of 26? Before anyone asks, yes I did wear my “first visit” badge for the whole 14 days we were there (it was probably the best two weeks of my life so far, fact). Roll forward (or flip, we are talking about pancakes here) to lockdown 2020 and taking time to create glorious stacks of fluffy pancakes, layered and embellished with an abundance of flavours, textures and colours has become a weekly joy in my green tiled kitchen (I love my green tiles). Especially this American classic.
This recipe makes enough just for you (you deserve it) but if you really want to make it a pancake party, just multiply the amounts for the amount of stomachs you need to feed. The main pancake ingredients can also be swapped for your favourite alternatives to make the batter vegan and dairy free, but also to add other subtle flavours; for example, almond milk for a nuttier batter. Obviously, you can swap the toppings too for a vegan pancake stack delight.
Fluffy Pancake Batter
Total Time: 20 minutes
Makes: 3-4 pancakes, depending how big you like to make them
- Two bowls
- Electric or hand whisk
- Crepe maker and frying pan, or two frying pans
- 40ml milk of choice
- 40g self-raising flour
- One egg
- Oil spray (I used FryLight)
- Garlic salt (optional – I just love the flavour it gives the pancakes)
- Dried parsley
- Two smoked bacon rashers (I removed the fat)
- Light syrup (I used Sweet Freedom)
- Separate the egg and place the yolk into one bowl and the white into the other bowl.
- Weigh out 40g of self-raising flour and 40ml of milk into the egg yolk bowl.
- Add a sprinkle of garlic salt, if using, to the same bowl and mix the ingredients together.
- Using the electric or hand whisk, whisk the egg whites until they are fluffy and a hold a peak.
- Add the whisked egg whites to the egg yolk bowl and gently fold into the mixture with the spatula (you want to keep as much of that air as possible).
- Oil spray you frying pan or crepe maker and use a medium heat.
- Spoon dollops of the pancake batter onto the pan/crepe maker. Gently nudge into a circular shape and continue until all the batter is used.
- Cook for 1-2 minutes on each side, but keep an eye on them. Use the spatula to easily flip each pancake.
- Whilst the pancakes are cooking, medium heat another frying pan and cook the bacon rashers to your liking.
- TIME TO STACK! Spread a thin layer of ricotta onto each pancake. Stack the pancakes and add the two bacon rashers on top. Drizzle the syrup starting above the stack and circle from smaller to larger circles to cover the stack and the plate. Sprinkle with dried parsley.
A super easy and delicious way to transport yourselves to the sunnier and warmer climes of Florida. Pop on a Disney film at the same time as devouring your epic stack and you are basically there!