Eggs & bacon pancakes

56 min · Easy · Serves 1

872 kcal per serving · 29g protein

Fluffy pancakes with crisp bacon and eggs, finished with maple syrup. The full diner breakfast from your own kitchen.

Ingredients

• 3 tbsp Maple syrup
• 60 g Flour (all-purpose)
• 80 ml Milk
• Egg × 1
• Bacon slices × 2
• 10 g Butter
• 0.5 tsp Baking powder
• 5 ml Mustard
• 2 g Salt

Method

1. Marinate Bacon

   

   In a bowl, mix one tablespoon of the maple syrup with the mustard (save the rest of the syrup for serving). Smear the bacon slices with the sauce and set aside.

2. Separate Eggs

   

   Crack the eggs and separate the yolks from the whites. Put the whites in a clean bowl for whipping and keep the yolks for the batter.

3. Dry Mix

   

   In a large bowl, whisk together the flour, baking powder, and a pinch of salt.

4. Whip Egg Whites

   

   Using an electric mixer, whip the reserved egg whites with a pinch of salt until stiff peaks form — when you lift the beaters, the peaks stand straight up without flopping over.

5. Wet Mix

   

   In another bowl, whisk the egg yolks with the milk and melted butter. Slowly pour this into the dry ingredients, whisking until smooth.

6. Fold

   

   Gently fold the whipped egg whites into the batter using a spatula — cut down through the middle, sweep along the bottom and lift the batter over the whites, turning the bowl as you go — being careful not to deflate them.

7. Ladle in the batter

   

   In a hot, lightly buttered frying pan, add a ladle of batter.

8. Cook

   

   Cook for 2-3 minutes on each side over low heat until golden — flip when bubbles appear across the surface and the edges look set.

9. Repeat for all batter

   

   Repeat for all batter.

10. Cook the Bacon

    

    In the same pan, fry the marinated bacon until golden and crispy.

11. Serve

    

    Stack the pancakes, top with crispy bacon, and drizzle with the remaining maple syrup. Enjoy!