Jumbo Bacon and Apple American-Style Pancakes

As we’re fast approaching pancake day/Shrove Tuesday we thought it was only fair on you lot if we prostrated ourselves before the altar of batter and tested out a new pancake flavour! It’s been a really hard time, selfless aren’t we? We really can’t choose whether we like the crepe style pancakes more or fluffy American style but fear not, we plan on evening the score with some thin beauties in a day or two. Seeing as we decided on making thick pancakes first we thought we had to put some bacon in/on/near them – if we’re going American then we might as well go properly American. Apple and  bacon is a fantastic combination – salty, sweet, tart and smoky – it makes an ideal pancake topping or filling.

Ingredients (makes 4-6 pancakes)

  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp caster sugar
  • 130ml milk
  • 1 egg, lightly beaten
  • 2 tbsp melted butter, cooled slightly
  • 2-3 rashers of streaky bacon, chopped into small pieces
  • 1/2-1 cooking apple, peeled, cored and diced
  • 1 tsp honey

To make the pancake batter sift the first 4 ingredients into a large bowl together then stir together the milk, egg and butter and pour into the dry ingredients. Mix together with a fork or whisk until combined and leave to stand for a few minutes.

Bacon and apple frying

Put the chopped bacon in a frying pan and then place over a very low heat so that the fat melts. Once it has melted turn the heat up and get some colour on the bacon. When it’s all lightly golden add in the apple, stir and cook for 1 minute then stir in the teaspoon of honey and cook for a further minute. Then tip all of this into a bowl ready to sprinkle on the pancakes.

Apple and bacon pancakes raw

Give the frying pan a wipe and then put it back on a medium heat and add a little oil or butter. Take a spoonful of the mixture and drop into the pan – don’t worry if they don’t turn out perfectly shaped! While the mixture is still wet on top sprinkle over some of the apple and bacon mixture and lightly press in. Cook for 2-3 minutes then flip over and cook for a further minute or so, until nice and golden. Keep them warm in the oven while you cook the rest and then serve with whatever you like – we went with just a little butter (as if we needed more) but these would be fab with some ricotta too and a side salad.

Apple and bacon pancakes cooking

Apple and bacon pancakes with butter

What’s your favourite topping for pancakes? And what style do you love most – thin or thick?

Try our fluffy lemon pancakes too – they’re incredible!

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4 thoughts on “Jumbo Bacon and Apple American-Style Pancakes”

  1. I like both thick and thin pancakes – the former for brunch (layered with crispy bacon and drizzled with maple syrup) and the latter almost exclusively on Shrove Tuesday (with a squirt of lemon juice and a sprinkle of caster sugar).

    I’ve tried adding blueberries to my American style pancakes but they stick and burn so I’ve given up on them. But I’ll give your bacon and apple ones a go.

    When we were in Brittany many years ago we gorged on their buckwheat pancakes with bacon and eggs and cheese, followed by wheat flour versions with apple, chestnut puree, cream and calvados – all washed down with rough country cider.

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