Pancakes were one of the first things I learnt to cook as a child. I’d get up before everyone else on a Sunday morning and make the most god-awful mess in our tiny kitchen. Once I even set the curtains on fire. Thankfully I didn’t burn the house down. The curtains were a little worse for wear but I don’t think anyone was very sad about it…they were hideous anyway, although probably fashionable at the time. Thankfully my cooking improved over the years and it’s been a while since I’ve set anything on fire, although I’ve killed a few saucepans but that’s another story.
Pancakes made from scratch are easy to make, take very little time and in my humble opinion, and that of my darling husband, are infinitely better than the ready-mixed stuff. What I love about these that will come as no surprise to anyone, is the beer. Layer bacon between the pancakes, top them with a couple of knobs of butter, drizzle them with real maple syrup and you’ve got a very happy Sunday morning.
beer & bacon pancakes
- 1 cup self rising (raising) flour*
- 1/4 cup sugar
- 1/4 teaspoon baking soda
- 1 egg
- 1 cup beer
- 1 tablespoon melted butter
- 10 to 12 slices bacon, cooked to your liking**
- butter to serve
- maple syrup to serve
- Combine flour, sugar and baking soda in a medium bowl. Make a well in center.
- Whisk egg and beer together in a small bowl. Add beer mixture and butter to flour mixture. Whisk to remove any lumps.
- Heat a hotplate to medium. Grease with a little butter or cooking spray. Spoon 1/4 cup of mixture 2 inches apart. Cook 2 to 3 minutes per side or until bubbles appear on top; flip. Cook 2 minutes.
- Stack pancakes and bacon on plates. Top with butter and drizzle with maple syrup. Makes 9 pancakes. Serves 3.
* Self-rising (raising) flour is a must have for busy cooks who love to bake. The leavening ingredients (baking powder and baking soda) with the addition of salt are already added and sifted for you. Use this flour for baking cakes, muffins, quick breads, pancakes and desserts. It’s very popular in Australia and slowly gaining popularity in Canada and North America. I love it because you use less ingredients and it saves a little time. Make sure you label your jars and don’t get it mixed with your all-purpose (plain) flour. It’s found in the baking section of grocery stores and costs about the same as regular flour.
** I rarely cook bacon in a frying pan any more. The oven is the way to do it, unless you just have a couple of strips to cook. I lay the bacon on a greased wire rack over a baking sheet and bake it for 20 to 22 minutes in 350°F (180°C) convection oven. The results are excellent and the bacon isn’t sitting in all that fat as it cooks. If you’re using an oven that isn’t convection (sorry you are) then you might need to cook it a smidge longer.