Fluffy American pancakes with cherry-berry syrup
- Preparation and cooking time
- Makes 12 (serves 2-4, depending on your appetite)
You'll flip over these next level fluffy American pancakes – the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
- 350g self-raising flour
- 2 tsp baking powder
- ¼ tsp ground cinnamon
- 2 tsp caster sugar , plus 2 tbsp
- 2 large eggs
- 150g buttermilk or plain yogurt
- 325ml milk
- 200g fresh or frozen blueberries
- 150g frozen or canned pitted cherries
- 1 tsp cornflour
- 1 vanilla pod , or 1 tsp bean paste or extract
- 200g thick-cut smoked streaky bacon
- flavourless oil , such as vegetable or sunflower, for frying
- 200g mascarpone
- maple syrup , to serve
- STEP 1
Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
- STEP 2
Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
- STEP 3
Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
- STEP 4
Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
- STEP 5
When you’re halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
- STEP 6
To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.
As the bacon cooks, brush it with maple syrup for a sticky sweet finish. Turn it regularly so it doesn’t burn.
FOR ROUND PANCAKES
Pancakes can often turn out oval if poured straight from a bowl. For perfect round pancakes, hold the jug above the pan and swirl the batter into a circle as you pour.