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Monday, 9 January 2017

Breakfast Pancakes with Crispy Bacon

Fancy making some Breakfast Pancakes with Crispy Bacon?

Serves 2

  • 2 eggs
  • 5 - 7 tbsp milk
  • 150g/5oz self-raising flour
  • 2 tbsp Tate & Lyle® Caster Sugar
  • 1/2 tsp salt
  • vegetable oil, for shallow frying
  • 150g pack sliced pancetta
  • 4 tbsp Lyle’s Golden Syrup®
  • coarsely ground black pepper

  1. Whisk together the eggs and milk. Place the flour, sugar and salt in large bowl, make a well in the centre, pour in the liquid and mix beat with wooden spoon to make a smooth, thick batter. Set aside for 5 minutes.
  2. Meanwhile, cook the bacon in a non-stick frying pan until crisp and golden. Drain on kitchen paper.
  3. Heat a little oil in a separate frying pan. Carefully drop large spoonfuls of the pancake mixture into the hot frying pan and cook for 2 minutes until crisp and golden.
  4. Slide the pancakes onto serving plates and top with the bacon. Drizzle over the golden syrup, sprinkle with pepper and serve.

TIP: Pancetta is a smoked, streaky Italian bacon usually available sliced wafer-thin or roughly diced. If you can¹t get hold of it, use regular smoked streaky bacon.

Recipe c/o Lyle’s Golden Syrup.

This recipe is made using Lyle’s Golden Syrup, for more delicious recipes visit Lyles Golden Syrup


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