Servings: 6 (12-18 pancakes)
Cook Time: 30 minutes
Prep Time: 15 minutes
Ready In: 45 minutes
8 tbsp (120g) unsalted butter, chopped
1 3/4 cup (300g) flour
1 tsp baking powder
1/4 cup (50g) sugar (caster or super fine preferred)
1/2 tsp salt
3 medium eggs
1 1/2 cups (350 ml) whole milk
maple syrup, to serve
1. Melt the butter in a small pan over a low heat. Let it simmer so the foam rises to the surface. Remove from the heat and skim off the foam with a teaspoon. Pour approximately 3 tbsps (40g) melted butter into a small bowl and set aside. This will be used for greasing the pans for cooking the pancakes and bacon.
2. In a large mixing bowl, sift the flour and baking powder then stir in the sugar and ½ tsp salt and set aside.
3. Separate the eggs, reserving the whites in a clean, grease-free, non-plastic bowl. Add the egg yolks into the pan of remaining melted butter, beat, then add milk and combine.
4. Slowly whisk the eggs, butter and milk into the dry ingredients until it's combined. Don't overmix - you want the mixture to be a bit lumpy.
5. Whisk the egg whites with an electric mixer until the whites are thick and starting to form soft peaks.
6. Fold half the egg whites into the pancake mixture with a metal spoon to loosen it, then fold in the remaining egg whites. Don't over mix it or try to totally blend the egg whites in - you want it to be a little streaky.
7. Warm a frying pan over a medium heat and grease with a little of the melted butter you set aside.
8. Pour a small amount of the batter (approx. 1/4 cup) into the pan to make a medium-large pancake. Cook for 2-3 minutes or until golden brown underneath, then flip with a spatula and continue to cook until golden on both sides. Repeat with the remaining pancake batter to make 12-18 pancakes in total.
9. Keep the pancakes warm in an oven set at low heat (approx. 200 degrees). Meanwhile, add the bacon to the frying pan in batches and fry, turning, until crisp. Stack the pancakes onto plates, top with the bacon, pour over a little maple syrup and serve.
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