My husband is away just now so I got up early and by midday I’d done a mini spring clean – and starving! So this is one of my favourite breakfast/brunch recipes – something I always make when my daughters come home.
Scotch pancakes with bacon and maple syrup – there’s something yummy about soft pancakes, crispy bacon and sweet syrup so I thought this would be a good place to start.
- 10 tablespoons self raising flour
- 3 tablespoons castor sugar
- 1 egg with 4 tablespoons of milk
- large knob of butter
Put the flour and sugar in a bowl and make a well. Pour in the egg and milk mixture
Melt the butter in the small flat frying pan or griddle you are going to cook the pancakes on and then tip out into the mixture beating well.
Spoon a little of the batter onto the hot pan, usually about 4 – 5 pancakes at a time – they will spread a little but not much. Continue till they are all made – obviously the last one you just have to spread immediately with butter to taste they are ok!
Fry some bacon until crisp. Put 3 or 4 pancakes on a warm plate, top with bacon and drizzle over some maple syrup.
If you’ve been following, you will realise that there will be some pancakes left over! This is good – for you’ve got the beginning of another breakfast for another day. Wrap them up in a tea towel and put in the bread bin. With a bowl of porridge topped with some berries ( you can try your maple syrup over this too), they are delicious toasted. My brother always used to say they taste better that way anyway – see what you think!