Original recipe of the week: Chilli Pancakes with Crispy Bacon and Maple Syrup
Pancake Day is nearly here! If like us you’re a little tired of the same old lemon and sugar or Nutella and banana combinations, you’re in the right place. Why not try a savoury pancake alternative this year, a little different but just as delicious. Traditionally pancakes are simply a way to use up all of the odds food items left behind before Lent starts, and a way to satisfy a sweet tooth – here you can do both.
Chilli Pancakes with Crispy Bacon and Maple Syrup
What you will need:
225g/8oz self-raising flour
3 tbsp soft light brown sugar
1 tsp baking powder
2 tsp fresh red chilli (diced)
Zest of ½ lemon (finely grated)
300ml semi-skimmed milk
1 medium free-range egg
4 tbsp sunflower oil
12 slices of streaky bacon
Maple syrup to serve
Pinch of salt
Pinch of coarse black pepper
What you need to do:
- For the pancakes. Combine all of the dry ingredients ensuring they are mixed thoroughly and then add in the wet items including the fresh chilli and mix.
- Ensure that everything is mixed together well, then cover and place in the fridge to chill.
- For the bacon. Gently cook each slice of the bacon until crispy and place onto a piece of kitchen roll to mop up the excess fat.
- Heat a frying pan with a little of the sunflower oil. When hot add in 1 tablespoon of pancake mix, fry until cooked and discard – this is your test pancake!
- Now add 3-4 tbsp of batter into the pan, fry on one side until pale gold – flip and fry on the other side and remove from the heat when cooked.
- Continue this until you have used up all of your batter, placing each pancake on top of the other to form a stack.
- When ready to serve, drizzle with maple syrup and serve 2-3 pancakes with 2 slices of bacon per person.