Pancakes with bacon and maple syrup
Fluffy pancakes topped with the mouthwatering combination of crisp, salty bacon and sweet maple syrup.
This pancakes with bacon and maple syrup recipe uses Scotch pancakes. Sometimes called drop scones, Scotch pancakes are similar to American pancakes. But the good news is, they’re even simpler to make, with no need for melted butter. Rather than being crowned with toppings liked most pancakes, they are traditionally spread with butter and jam. However, they can also be a great substitute for American pancakes. In this recipe, the soft, spongy texture soaks up the maple syrup perfectly. If you prefer a thinner, crêpe-style pancake, try our ultimate pancake recipe instead.
The cheese adds an extra dimension to the flavour, which we think works really well. But if you prefer, go traditional and just leave it out.
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- For the Scotch pancakes:
- 225g self-raising flour
- Pinch of salt
- 50g caster sugar
- 2 medium eggs
- Milk - to make up to 300ml with the eggs
- To serve:
- 12 rashers maple cured bacon
- 6 tbsp finely grated Monterey Jack cheese
- Maple syrup, to drizzle