Bake of the Week: Big Breakfast Pancakes

If you can’t wait for Shrove Tuesday next month, why not get in early and indulge in a stack of fluffy pancakes for breakfast?

This simple method creates American-style pancakes that can be served with bacon and eggs, as per the recipe, or topped with maple syrup and fruit for those with a sweeter tooth.

Thanks to eggrecipes.co.uk for this fab treat.

You’ll need

(serves four, makes 12)

2 large British Lion eggs, separated

75ml/3floz milk

100g/4oz self-raising flour

2 tbsp caster sugar

Pinch of salt

1 tbsp vegetable oil for frying

To serve:

12 rashers streaky bacon

6 large British Lion eggs

2 tbsp milk

A knob of butter

Method

Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt, and mix well.

Whisk the egg whites in a clean, grease-free bowl until they form soft peaks. Fold into the flour mixture.

Heat a little oil in a large frying pan. Drop two to three large spoonfuls of the pancake mixture into the hot pan and cook for two minutes until crisp and golden. Turn over and cook for a further one minute until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 12 pancakes.

Cook the bacon under a hot grill for three to four minutes, turning once until crisp.

Beat the eggs and milk together with plenty of seasoning. Melt the butter in a non-stick pan, add the eggs and cook over a low heat for 2 minutes, stirring until the eggs are cooked to your liking.

To serve, pile two or three warm pancakes on each plate, and serve with the bacon and scrambled egg.