Bacon Cracklin’ Pancake with Salted Honey

   Looking for an alternative to the classic pancake recipe this Shrove Tuesday? We have the ideal recipe for you, from angry food blog ‘Lady and Pups’. The Bacon Cracklin’ Pancake with Salted Honey encompass the fundamentals of pancakes we all adore; fluffy, light, soft and sweet but these pancakes add an element of savouriness and a crisp crust- impossible to resist. So why not be adventurous and try something different this Tuesday, or enjoy for a weekend breakfast/brunch, we are sure you won’t regret indulging in these delicious pancakes.

 You Will Need 

3 oz (85 grams/about 2-3 strips) bacon, or salted pork without garlic flavouring

1/4 tsp flaky sea salt

1 1/4 cup (168 grams) all-purpose flour

3 tsp (10 grams) light brown sugar

2 1/2 tsp baking powder

1 1/4 cup (297 grams) whole milk

2 tbsp (27 grams) canola oil

1 tbsp (15 grams) water

2 tbsp (28 grams) unsalted butter, melted

Honey, or maple syrup to serve

Choice of fresh fruit, this recipe uses a ripe banana

How To:

Mince the bacon or pork until they resemble ground meat. In a small 8″/ 21 cm non-stick skillet or well-seasoned cast-iron skillet, cook the minced bacons over medium heat for 5 minutes, until the fat is rendered and bacons are crispy. Drain the fat through a fine sieve and then return the bacon-dripping back to the skillet. Mix the crispy bacons with the flaky sea salt and set aside.

Mix together all-purpose flour, light brown sugar, baking powder, whole milk, canola oil and water until relatively smooth (a few small lumps are fine). Add enough melted butter to the skillet so you have about 2 tbsp of fat in total (plus the bacon dripping), and set over medium heat. Once the butter starts to bubble, pour in the pancake-batter, then gently tuck in the sides with a spatula to make the edges smooth.

Put a lid on then turn the heat down to medium-low, and cook for about 80-11 minutes. Try your best not to peekin the first 8 min, or you’ll lose steam and the pancake may not cook properly. After 8 min, check and see if a deeply caramelized and crispy bottom-crust has formed (it’s ok if the centre of the batter still looks runny). If not, put the lid back on and cook for another couple min.

When it’s ready to be flipped, it’s easier to gently lift the pancake with a fork, then insert a wide spatula underneath. Gently lift the pancake, then tilt the skillet slightly towards it and flip the pancake over. Pour another 1 tbsp of melted butter along the edges, and cook for another 4-5 min over medium-low heat until the other side is browned and crispy as well.

Serve the pancake immediately, with fresh fruits, honey or maple syrup, and sprinkle the sea-salted bacon bits on top.