How to make beer and bacon pancakes for a hearty and delicious meal
The recipe is courtesy of food writer Carol Hilker
Serves six. Preparation time: 50mins.
Cooking time: 20mins.
YOU NEED:
- 200g smoked bacon lardons or diced pancetta
- 160g self-raising flour, sifted
- 1 tsp baking powder
- 1 egg, separated
- 60g soft dark brown sugar
- Pinch of salt
- 250ml beer
- 3 tbsp melted butter, plus extra for frying
- 12 slices of smoked streaky bacon, to serve
- Vegetable oil for frying
- Maple syrup, to drizzle
METHOD: Fry the bacon in a dry frying pan.
The lardons will release sufficient oil as you cook to prevent them sticking.
When cooked, take from the pan and put on a paper towel to remove any excess fat.
Set aside while you prepare the batter.
To make the pancake batter, put the flour, baking powder, egg yolk, sugar, salt and beer in a large mixing bowl and whisk.
Add in the melted butter and bacon lardons and whisk again.
The batter should have a smooth, dropping consistency.
In a separate bowl, whisk the egg white to stiff peaks.
Gently fold the whisked egg white into the batter mixture using a spatula.
Cover and put in the fridge to rest for 30 minutes.
When you are ready to serve, remove the batter mixture from the fridge and stir gently.
Put a little butter in a large frying pan set over medium heat.
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Allow the butter to melt and coat the base of the pan, then ladle small amounts of the rested batter into the pan, leaving a little space between each.
Cook for 2-3 minutes until the underside of each pancake is golden brown and a few bubbles start to appear on the top.
Turn the pancake over using a spatula and cook on the other side until golden brown.
While you work on the pancakes, gently fry the bacon rashers in a little vegetable oil until crisp in a separate pan so that everything is hot when you are ready to serve up.
Serve the pancakes with the streaky bacon and lashings of maple syrup.
Breakfast for Dinner by Carol Hilker (Ryland Peters & Small, £16.99) is out now.