American pancakes are well worth the effort. They can seem deceptively fussy and sometimes it’s the idea of dragging out the flour, baking powder and eggs that conjures scenes of kitchen mayhem, but with a good recipe to hand and a little organisation you can have them on the table in less than 10 minutes.
170g self-raising flour
1 Tbsp Baking powder
100g Caster Sugar
2 eggs, separated
Handful of fresh hulled strawberries
Handful of fresh blueberries
1 Banana, sliced thickly
50g caster sugar
1 Tsp cinnamon
10 rashers streaky bacon (optional)
Place the strawberries, blueberries and bananas into a bowl. Mix the caster sugar together with the cinnamon and then scatter over the mixed fruits. Combine well with a spoon and set aside for 20-30 minutes until ready to serve. Grill the bacon until crispy and keep war.
To make the pancake batter, place the flour, baking powder and caster sugar into a clean mixing bowl and combine. Add the egg yolks and milk and whisk well to make a smooth batter. In a separate, clean, metallic bowl, whisk the egg whites until soft peaks form, then fold into the batter using a spatula.
Heat a heavy, non-stick frying pan over a low-medium heat. Working in batches, add a small knob of butter and a drop of oil (to stop the butter from burning) and heat until gently foaming. Using a small ladle, ladle the mixture into the frying pan in even measures to form small pancakes, fry for 2-3 minutes, then flip using a spatula (the underside should be golden) remove from the pan and keep warm, insulated in foil, and repeat with the remaining batter.
When ready to serve, stack the pancakes onto the centre of each plate, scatter with the cinnamon sugared fruits, bacon and finish with lashings of maple syrup.