Today’s recipe is a nice savoury twist on arguably one of the best breakfast staples: bacon pancakes! ?
How to make perfectly fluffy pancakes:
1. Rest the batter for 15 minutes or more before cooking. This gives the flour time to absorb the liquids and ‘relax’, which produces a better texture.
2. Donβt over-mix the batter. Just whisk briefly until you reach a smooth lump free batter. Anything more can make the pancakes less airy.
3. Don’t overcook them.Β Keep the temperature on low during the whole process to avoid cooking the outer layer too quickly and don’t overdo the cooking time (about 4 minutes per pancake).
4. Only flip once.Β People sometimes mess with pancakes, flipping them multiple times… but they should only be flipped once midway through (about the time little bubbles form on top). The batter on top should still be wet while the cooked side should be a light golden colour (see pictures below).
5. Use a timer. This is the best way to do it in my opinion, much easier than eyeing it up.
6. Start with a very hot pan.Β While the heat should be kept on low during the cooking process, you want to start with a hot pan. So be sure to heat it up on high heat first, then turn the temperature down and start cooking.
7. Serve with butter on top for an even softer texture.
Gluten Free Bacon Pancakes Recipe:
- 170g gluten free self-raising flour (I used Doves Farm)
- 140g whole milk
- 30g salted butter (add salt if using unsalted)
- 2 large eggs (about 50g each)
- 10g sugar (about 2 teaspoons)
- 6-7 smoked back bacon rashers
- Cooking spray, oil or butter (to cook)
COOKING TIME: 4 mins per pancake (flip midway through)
COOKING TEMPERATURE: low heat
Serve with extra butter on top to keep the pancakes super soft.
Directions
- Lay the bacon slices on a baking tray lined with foil or baking paper and cook under the grill until crispy. Flip midway through. This should take about 10 mins. Once cooked, roughly chop the bacon into smaller pieces.
- Meanwhile, combine all pancake ingredients together in a bowl (melt the butter in the microwave first) and whisk briefly just until there are no lumps left. Then let the batter rest for about 15 minutes to give the flour time to absorb the liquids.
- To cook the pancakes: heat up on a non-stick pan on medium/high heat until the pan is very hot, then turn the heat down to low. Add cooking spray (or your choice of cooking oil), spoon in the mixture (about two tablespoon per pancakes), add bacon bits on top and cook for about 4 minutes, flipping midway through. {See tips above for more detailed instructions on how to cook perfect pancakes}
- Serve with a bit of butter on top to give the pancakes an even softer texture.
Enjoy!
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Absolutely love these! We left out the bacon to start with (just in case – I’m a clutz and we didn’t want anything to go to waste of I had another disaster) but these are fabulous even by themselves. I put my flour blend together from scratch, with about a tablespoon of glutinous rice flour included, and they’re the fluffiest pancakes we’ve ever had. Thanks so much!