LOCAL CHEF RYAN BROKENBROW'S RECIPE
Streaky Bacon & Maple Syrup Pancakes with Cinnamon Butter
The perfect dish for a Christmas or Boxing Day breakfast. Add either an orange juice or Bucks Fizz to upgrade this dish!
Pancakes
- 350g x self-raising flour
- 2 tbsp x caster sugar
- 2 tsp x baking powder
- pinch of salt
- 4 x large eggs
- 300ml x milk
- 40g x butter (melted, plus extra for cooking)
- vegetable oil (for cooking)
- 18 x rashers of streaky bacon, cooked to your liking
- 150ml x maple syrup
Cinnamon Butter
- 100g x butter
- 1 tbsp x ground cinnamon
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Mix the flour, sugar, baking powder and a pinch of salt in a large bowl.
Add the eggs, milk and the melted butter to the dry ingredients and whisk together until smooth. Pour into a jug ready for cooking.
Heat a small knob of butter and a little oil in a large non-stick frying pan over a medium heat. Pour the batter to create roughly 8-10cm size pancakes and cook each side for 2-3 mins on each side. Repeat until all the batter is used.
To make the cinnamon butter, mix the butter and cinnamon together until completely blended.
Serve the pancakes in a stack with some bacon on top, a splash of maple syrup and a large dollop of the cinnamon butter, letting it melt down over the bacon and into the pancakes – delicious!
