American Pancakes with bacon

Name: American Pancakes with bacon
Yield: 2 servings
Cuisine: American
Ingredients: 135 g plain flour; 1 tsp baking powder; ½ tsp salt; 200 ml Arla Cravendale Semi Skimmed Milk 2L; 2 tbsp caster sugar; 2 tbsp butter (Melted); 2 eggs; maple syrup (Optional); 4 slices bacon (Optional); 1 handful pecans (Optional)

Now you can have your pancake and eat it! Which do you prefer... American or British? These Lactofree American Style pancakes are perfect for those looking for a more indulgent pancake day.

Ingredients

135 g Plain flour
1 tsp Baking powder
½ tsp Salt
200 ml Arla Cravendale Semi Skimmed Milk 2L
2 tbsp Caster sugar
2 tbsp Butter (Melted)
2 Eggs
Maple syrup (Optional)
4 slices Bacon (Optional)
1 handful Pecans (Optional)

Instructions

Sift the caster sugar, flour, salt and baking powder into a mixing bowl, whilst in a separate bowl lightly whisking together the milk, eggs and melted butter.
Next, combine the wet and dry mixture in a bowl and whisk until smooth before allowing to stand for five minutes. The mixture will be fairly thick and a similar consistency to double cream.
If serving with bacon, add your bacon to a non-stick pan over a medium heat. No oil is required to cook the bacon as the high fat content within bacon means they will fry nicely without. Cook until crispy and then set aside on kitchen paper to cool.
Heat a non-stick frying pan over a medium to high heat and add a little Spreadable butter/olive oil. Do not add too much as you want your pancakes to colour. Once the butter is melted and slightly bubbling add a small ladle of the batter. Once the top of the pancake is bubbling you will know it is ready to flip. Cook until golden in colour and the thickness of the pancake is around 1.5- 2cm.
Stack your pancakes as you go in-between sheets of baking paper.
Serve topped with crispy bacon, pecans and maple syrup.