American pancakes with crispy bacon and maple syrup

Whisking the egg whites separately to the yolks produces light and fluffy pancakes - perfect for this American-style maple and bacon pancake brunch dish
American pancakes with crispy bacon and maple syrup
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 medium eggs, separated
  • 100 g self-raising flour
  • 0.5 tsp salt
  • 2 tsp caster sugar
  • 150 ml skimmed milk
  • 1 knob butter
  • 8 rashers streaky bacon
  • maple syrup, to serve


1. In a large clean bowl whisk the egg whites until stiff with the Braun whisk attachment. In another bowl mix the flour, salt and sugar together and make a hollow in the middle.

2. Add the egg yolks and milk and blend together with the Braun steel shaft blender.

3. With a metal spoon lightly fold in the egg whites. Melt the butter in a frying pan and then drop tablespoons of the batter in to it. You should be able to cook 3 or 4 at the same time.

4. In a minute or two when they are puffed up and golden underneath flip them over with a palette knife or fish slice and lightly brown the other side.

5. Keep them warm in a low oven on a plate covered with foil or a tea towel until the others are cooked. Meanwhile grill the bacon until crispy and serve with the pancakes and lots of maple syrup.

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