There is nothing better than a fresh off-the-griddle pancake stack on pancake day, or maybe there is…A fresh off-the-griddle pancake stack laced with smoky crispy bacon and a fried egg!
This is one of our most popular stacks at Gastrono-me and makes me smile when I see it flying off the pass always 😊
By Gemma Simmonite, chef and cofounder of Gastrono-me in Bury St Edmunds
This recipe does take a little extra effort, but I think they are utterly worth it, especially on Pancake day!
For the batter
Makes 8 pancakes depending on size.
225g plain flour
2 tsp of baking powder
2 tbsp of caster sugar
½ tsp of salt
2 tbsp of butter melted
1 large free-range eggs separated
250 ml semi skimmed or whole milk
70g butter
1 tsp of vanilla extract
Extra butter for frying
To serve
6 rashers of bacon, cooked until good and crispy
2 x sunny side up fried eggs
Good quality maple syrup
Method
Measure and sift the flour, baking powder, salt, and caster sugar into a mixing bowl.
In a jug whisk together the egg, milk and butter and whisk well. Then pour into the flour mix.
Cook the pancakes on a medium to high heat in a good greased non-stick pan until puffed and golden brown. The best advice I can give for beautiful pancakes is make sure to wait to see bubbles appear before flipping. When all the batter is used cover with a clean tea towel to keep warm.
To serve, make sure your fried eggs and bacon are ready. Now for the stacking – allow 3 or 4 depending on your Shrove Tuesday appetite! Between each pancake insert a rasher of bacon, douse (very) liberally with maple syrup then topped with the fried egg. Sprinkle with the tiniest amount of dried red chilli flakes and serve immediately.
If you’re interested in mastering various egg preparations, don’t forget to learn how to make a soft boiled egg for that perfect runny yolk.
