North-American Style Pancakes with Smoked Streaky Bacon, Maple Syrup and Banana by Paul Foster

We are thrilled to share this recipe for North-American Style Pancakes. They are fluffy and light and topped with crispy bacon, banana and a generous drizzle of maple syrup, just how they should be!

Recipe Courtesy of Paul Foster owner of Salt Restaurant

Tips on how to make the perfect pancake click HERE

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Equipment

• Mixing Bowl
• Sieve
• Whisk
• 16cm Saucepan
• 20cm Non-Stick Frying Pan

Ingredients

• 270g Plain Flour
• 10g Bicarbonate of soda
• 30g Salted Butter – Melted
• 2 Tablespoons Soft Light Brown Sugar
• 150ml Whole Milk
• 150ml Buttermilk
• 2 Medium Eggs
• 8 Rashers of Smoked Streaky Bacon
• 100% Maple Syrup
• 1 Banana
• 100g Clarified Butter

Cooking Method

Pancake Batter:

1. Gently melt the butter over a low heat in a small sauce pan.
2. Sift the flour, sugar and Bi Carbonate of soda together into a mixing bowl.
3. Add the eggs and start to mix to a paste with a whisk, slowly add the milk, mixing to incorporate all of the ingredients.
4. Once all of the ingredients are mixed and a smooth batter, whisk in the melted butter. Leave the mix to stand for a few minutes before using.
5. Gently heat your ProWare 20cm non-stick frying pan over a moderate heat.
6. Add a small amount of the clarified butter and ladle in the mix to cover the entire base of the pan.
7. Cook for 2-3 minutes on one side and then flip and cook for a further minute.

Streaky Bacon:

1. Pre-heat your oven to 200ºC/400ºF/Gas Mark 6.
2. Line a tray with some tin foil and lie the rashers of back on there.
3. Bake in the oven for 8-10 minutes until crispy. Alternatively, you can grill the rashers of bacon until crispy.

To serve:

1. Peel and slice the banana, stack the warm pancakes and top with the hot crispy bacon, top with a few slices of banana and drizzle generously with Maple Syrup.