Canadian Style Pancake Stack
- 10 rashers smoked streaky bacon (or pancetta strips)
- 150g self-raising flour
- 1 tsp baking powder
- 1 medium-size ripe banana, mashed
- 2 large eggs
- 1/2 cup of milk
- 25g melted butter and more for cooking
- 1 Tbsp Tweed Real Food Bourbon Maple Splash Balsamic Vinegar
- Additional Bourbon Maple Splash Balsamic Vinegar OR Maple Syrup OR Golden Syrup, see notes.
On a hot pan or in the oven, cook the bacon as it is desired and set aside.
In a bowl, mix the flour, baking powder, sugar and a pinch of salt.
Form a well in the centre and add the mashed banana, eggs, butter, milk and Bourbon Maple Splash Balsamic Vinegar.
Whisk ingredients until a smooth batter is formed without lumps.
Heat butter in a large frying pan on medium-high heat. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out.
When bubbles appear, flip pancakes over and cook for a further minute or until puffed up and golden.
Transfer to a plate and keep warm with the bacon while you cook the rest.
Serve the pancakes with the crispy bacon in between each layer and a drizzle of desired syrup.
Note: the Bourbon Maple flavour will really shine through in the pancakes.
Dependant on level of sweetness desired drizzle with more Bourbon Maple Splash Balsamic Vinegar or simply use Maple or Golden Syrup to really sweeten it up!
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