Next level American-style pancakes

Method

• step 1

  If making the bacon butter, heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Arrange the bacon on the tray in a single layer, then cover with another sheet of parchment and a second tray (this ensures the bacon stays flat). Bake for 25-30 mins until very crisp, then leave to cool. Crumble finely. Beat the butter with the maple syrup, then fold in the bacon. Scrape onto a sheet of parchment, roll up into a log, twist the ends to seal, and chill until needed. Will keep chilled for three days or frozen for two months.

• step 2

  For the pancakes, melt the butter in a small pan over a medium heat until foaming, golden and smelling nutty. Remove from the heat and cool slightly. Tip the flour, baking powder, sugar and a large pinch of salt into a bowl, and stir to combine. Whisk the egg yolks, buttermilk and vanilla together in a jug, then slowly whisk in the cooled brown butter. Pour the wet mixture into the dry, and whisk briefly until just combined. Don’t worry about small lumps – they’ll disappear as the pancakes puff up. Let the batter rest for 15 mins.

• step 3

  Tip the egg whites into a clean bowl and whisk until just holding their shape using an electric whisk. Fold the whipped egg whites into the batter – it’s fine if a few streaks remain. Once the egg whites have been added, you should cook the pancakes as soon as possible. (If you prefer not to whip the egg whites separately, add the whole eggs in the wet mixture in step 2.)

• step 4

  Heat a large non-stick pan over a medium heat, and brush over a little oil or butter. Ladle in enough of the batter to create one or two saucer-sized pancakes, or a smaller amount to make small pancakes (you’ll need to do this in batches). Cook for 2-3 mins until the pancakes are puffed up, small bubbles appear on the surface and the edges look set. Flip and cook for 1-2 mins more until golden and fluffy. Transfer a baking tray and keep warm in a low oven while you repeat with the rest of the batter.

• step 5

  Warm the maple syrup in a small pan until just steaming, or in the microwave in short bursts (don’t boil). Serve the pancakes topped with thin slices of the bacon butter, if using, and maple syrup.