Fluffy and light pancakes perfect for breakfast with a sweet and salty finish.
Ingredients
10.5 OZ / 300 G all-purpose flour
1 OZ / 30 G sugar
2 EA eggs
0.5 TSP vanilla extract
2 OZ / 60 G butter
8 OZ / 225 ML milk
2 TSP baking powder
6 OZ / 180 G bacon
2 TBSP maple syrup
Directions
Add bacon into the mixing bowl and chop for 8 seconds / speed 6.
Scrape down the sides. Remove the measuring cup, sauté for 7 minutes / 250°F|120°C. Remove bacon from mixing bowl. Clean the mixing bowl.
Add half of butter in the mixing bowl and melt for 2 minutes / 170°F|75°C / speed 2.
Add egg, vanilla, sugar, baking powder and flour into the mixing bowl. Mix for 30 seconds / speed 3.
Use spatula to scrape down sides of mixing bowl. Add the bacon back in. Remove the measuring cup then slowly add the milk a little at a time through the hole until smooth for 1 minute / speed 4.
Using a nonstick pan over a medium heat, lightly coat the pan with a little bit of the remaining butter. Pour a small ladle of the batter into the pan. After 30 seconds carefully flip the pancake and repeat the cooking on the other side.
Add Pancakes on the plate then drizzle over maple syrup.
Enjoy your meal!
Recipe Note
TIP:
Make sure you keep an eye on the heat if the Pancake gets too brown.
