Diner-style pancakes with bacon and apples
These American-style pancakes are easy to whip up even when bleary-eyed and morning-after-ish, or simply make the mixture the day before if you like
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- Put the egg, milk, sugar, flour, 2 tbsp melted butter and 1/2 tsp of salt in a blender and whizz until smooth, or use a hand whisk. Ideally, let the mixture stand for an hour or overnight, although you can use it straight away.
- Fry the apple in a little butter until softened and golden. Keep warm. Heat a non-stick frying pan, melt a knob of butter, and drop in tablespoonfuls of pancake mixture. When bubbles rise to the surface of the pancakes and burst, turn them over and cook for a minute or so longer. Keep warm in a low oven while you make the rest. Layer the pancakes with the bacon and apples, drizzle with maple syrup and serve with sour cream or crème fraîche.
Per serving
322 kcalories, protein 10.0g, carbohydrate 35.6g, fat 16.5 g, saturated fat 8.5g, fibre 1.9g, salt 1.76 g
Recipe from olive magazine, May 2006.
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Ingredients
- 1 large egg
- 250ml milk
- 3 tbsp muscovado sugar
- 150g self-raising flour
- butter
- 3 eating apples , peeled and cut into wedges
- 6-12 rashers bacon , grilled and kept warm
- maple syrup , to serve
- soured cream or creme fraiche, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Ingredients
- 1 large egg
- 250ml milk
- 3 tbsp muscovado sugar
- 150g self-raising flour
- butter
- 3 eating apples , peeled and cut into wedges
- 6-12 rashers bacon , grilled and kept warm
- maple syrup , to serve
- soured cream or creme fraiche, to serve
Per serving
322 kcalories, protein 10.0g, carbohydrate 35.6g, fat 16.5 g, saturated fat 8.5g, fibre 1.9g, salt 1.76 g
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