Shrove Tuesday is upon us and this year we’re celebrating with an amazing American Pancake recipe from Joe Josland, Kent- based food photographer.
200g plain flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp sea salt
475ml buttermilk (plus more as needed)
1 large egg
3 Tbsp melted butter, cooled
1 Tbsp vegetable oil
As much streaky bacon as you can take!
Warm maple syrup
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and melted butter. Make a well in the center of the dry ingredients, pour the buttermilk mixture into it, and gently whisk until just combined – batter should still be lumpy. Cover and let rest in the refrigerator for 30-60 minutes.
2. Spray a large cast-iron or nonstick pan with cooking spray, and heat over medium-low heat, increasing to medium heat after 5 minutes. Pour 1/8 batter (depending on how large you want your pancakes) into the pan, and cook for 1-3 minutes. Once the edges of the pancake become dull and bubble/holes form on the top of the pancake, check to make sure the bottom is brown, and flip, cooking for another 1-2 minutes.
3. For the bacon, cover a baking tray with greaseproof paper and lay out your streaky bacon. Give it a good twist of black pepper and place it in the oven at 200 degrees Celsius for 10-15 minutes or until starting to sizzle and crisp on the edges. Take it out of the oven and brush with maple syrup before returning to the oven for another 5 or so minutes until sticky and gorgeous. Then, devour with a good drizzle of maple syrup on top of the stack.