Eggs & bacon pancakes
735 kcal per serving · 20g protein
Fluffy whipped-egg pancakes with crisp maple-glazed bacon, finished with maple syrup. The full diner breakfast from your own kitchen.
Open in Mixit →Ingredients
- 3 tbsp Maple syrup
- 60 g Flour (all-purpose)
- 80 ml Milk
- Egg × 1
- Bacon slices × 2
- 10 g Butter
- ½ tsp Baking powder
- 5 ml Mustard
- 2 g Salt
Method
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Marinate Bacon
In a bowl, mix one tablespoon of the maple syrup with the mustard (save the rest of the syrup for serving). Smear the bacon slices with the sauce and set aside.
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Separate Eggs
Crack the egg and separate the yolk from the white. Put the white in a clean bowl for whipping and keep the yolk for the batter.
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Dry Mix
In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
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Whip Egg Whites
Using an electric mixer, whip the reserved egg white with a pinch of salt until stiff peaks form — when you lift the beaters, the peaks stand straight up without flopping over.
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Wet Mix
In another bowl, whisk the egg yolk with the milk and melted butter. Slowly pour this into the dry ingredients, whisking until smooth.
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Fold
Gently fold the whipped egg white into the batter using a spatula — cut down through the middle, sweep along the bottom and lift the batter over the white, turning the bowl as you go — being careful not to deflate it.
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Ladle in the batter
In a hot, lightly buttered frying pan, add a ladle of batter.
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Cook
Cook for 2-3 minutes on each side over low heat until golden — flip when bubbles appear across the surface and the edges look set.
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Repeat for all batter
Repeat for all batter.
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Cook the Bacon
In the same pan, fry the marinated bacon until golden and crispy.
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Serve
Stack the pancakes, top with crispy bacon, and drizzle with the remaining maple syrup. Enjoy!
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