Pancake debate – Thin or Fluffy? We’ve got you covered, both options below!
Time: 20 minutes plus resting time
Serves 4
Classic English Pancakes – Thin Style
Ingredients
- 180g rashers British Smoked Streaky or Back Bacon
- 1 cup plain flour (150g)
- 2 large eggs
- 1 1/4 cups milk (300ml)
- Pinch of salt
- Butter or oil for frying (we use butter)
- Bacon to serve
Method
- Whisk flour and salt in a bowl.
- Make a well, add eggs, whisk while adding milk gradually.
- Mix until smooth; rest batter for at least 10 minutes or up to 30 minutes if you can wait!
- While the batter is resting, cook the bacon. We recommend the grill method for this recipe. Heat grill to medium/high heat, place in the grill pan and cook for approximately 2-3 minutes each side until fully cooked. Turn the grill off, close the door and leave to stay warm. Now on to the pancakes!
- Heat fry pan to medium-high and add a little butter, approximately a teaspoon.
- Pour thin layer of batter, cook 45–60 sec, flip, cook other side.
- Serve with bacon and golden or maple syrup.
Fluffy English Pancakes
Ingredients
- 180g rashers British Smoked Streaky or Back Bacon
- 1 cup plain flour (150g)
- 2 tbsp caster sugar
- 2 tsp baking powder
- Pinch of salt
- 1 large egg
- 1 1/4 cups milk (300ml)
- 1 tbsp melted butter
Method
- Whisk flour, baking powder, sugar, and salt together.
- In another bowl, whisk egg, milk, and melted butter
- Combine wet and dry ingredients gently; rest 5–10 minutes.
- Heat fry pan on medium, lightly butter.
- Cook 1/4 cup batter per pancake until bubbles start to appear, flip and cook until golden.
- Serve with bacon and golden or maple syrup.
