Pancakes with cherries, bacon and mascarpone on plate.

Fluffy American pancakes with cherry-berry syrup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

Nutrition: per serving (4)
NutrientUnit
kcal932
fat47g
saturates25g
carbs96g
sugars29g
fibre5g
protein28g
salt3.1g
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Ingredients

Method

  • 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.

RECIPE TIPS
MAPLE BACON

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.

Goes well with

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    Rating: 5 out of 5.10 ratings
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