![]() Cook your pancakes and serve warm, topped with slices of banana, and finish with a generous drizzle of the bacon-infused syrup. After an hour, strain the maple syrup, reserving the bacon for use in another recipe. Roughly chop the bacon and place into a small bowl or jar, pour over 150g maple syrup and set aside to infuse. Preheat the oven to 180C/gas mark 4, and spread 200g smoked streaky bacon out on a tray lined with parchment paper, then cook until crispy (17-18 minutes). I make a bacon-infused maple syrup to go with my pancakes. Heston Blumenthal, chef proprietor of The Fat Duck, Berkshire When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. It should be hot enough that the batter sizzles when it hits it. Heat a small knob of butter in a frying pan on a medium-high heat – just enough to grease the bottom of the pan. Cover and refrigerate for at least half an hour. ![]() Whisk the flour into the liquid ingredients, followed by the rest of the milk until your batter has the consistency of single cream. Mix 225ml whole or semi-skimmed milk with 2 tbsp water, then pour a little into the egg and beat together. Make a well in the centre, and add one whole egg and another yolk. ![]() To make about eight pancakes, sift 125g plain flour into a large mixing bowl with a pinch of salt. Felicity Cloake, author of Completely Perfect: 12o Essential Recipes for Every Cook
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