There’s breakfast, and then there’s breakfast the Chef Alastair McLeod way. Think pillowy stacks of fluffy pancakes, crisp rashers of smoky bacon, and a generous swipe of maple butter so silky and fragrant you’ll want to eat it straight from the spoon. This sweet-and-savoury combination is the kind of brunch indulgence that makes you linger at the table, fork in hand, plotting your next bite. Whether you’re hosting friends or treating yourself to a weekend feast, Chef Alastair’s recipe delivers the perfect balance of comfort and decadence – and it’s far easier to make than you might think.
Frequently Asked Questions about Chef Alastair McLeod’s Pancakes with Bacon and Maple Butter
1. Can I make the pancake batter ahead of time?
Yes! This fluffy pancake recipe actually benefits from resting. Make the batter the night before, cover it, and refrigerate. This helps relax the gluten and results in softer, lighter pancakes.
2. What’s the secret to making pancakes fluffy?
Avoid overmixing the batter – a few small lumps are fine. Resting the batter for at least 2 hours (or overnight) and using self-raising flour with a little baking powder ensures tall, tender pancakes.
3. Can I use streaky bacon instead of rindless bacon?
Absolutely. Streaky bacon will give you an extra hit of crispiness and flavour, making it perfect for sweet and savoury pancakes.
4. How do I make maple butter at home?
Chef Alastair’s maple butter recipe is simple – whip softened butter with maple syrup, smoked paprika, and sea salt for a smoky-sweet spread that melts beautifully over warm pancakes.
5. What’s the best way to cook bacon for this recipe?
For maximum crispiness, start the bacon in a cold frying pan and cook over medium heat to slowly render the fat before increasing the heat to finish. Drain on a paper towel before serving.
6. Can I freeze the pancakes?
Yes – cook the pancakes, let them cool completely, then freeze in a single layer. Reheat in a toaster or oven for a quick brunch recipe with bacon any day of the week.
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Pancakes with Crispy Bacon & Maple Butter
Fluffy, golden pancakes meet their perfect match in crispy rashers of smoky bacon, all brought together with Chef Alastair McLeod’s irresistible maple butter.
This is a breakfast that doesn’t just satisfy – it seduces. The pancakes are light yet indulgent, the bacon adds a savoury crunch, and the whipped maple butter, laced with smoky paprika, melts into every bite. It’s the kind of dish that turns a simple morning into a celebration – whether you’re cooking for a lazy Sunday brunch, a special occasion, or just because you can.
Ingredients
- Pancakes
- 600g self-raising flour
- 2 tsp baking powder
- 125g caster sugar
- 3 large eggs
- 875ml milk
- 1 tsp vanilla extract
- Finely grated rind of 1 lemon
- Melted butter, for frying
- Bacon & Serving
- 18 rashers rindless bacon
- Extra maple syrup, to drizzle
- Maple Butter
- 120ml maple syrup
- 250g unsalted butter, softened
- 1½ tsp smoked paprika
- 1½ tsp flaky sea salt
Instructions
1. Make the Maple Butter (Can be prepared up to 3 days ahead)
- Pour 80ml of the maple syrup into a small saucepan and bring to the boil over medium-high heat. Cook for 1–2 minutes, swirling occasionally, until slightly thickened and caramelised.
- Remove from heat, stir in the remaining syrup, and set aside to cool to room temperature.
- Transfer to a food processor, add the softened butter, smoked paprika, and sea salt. Blend until smooth and fluffy.
- Spoon into a container, cover, and refrigerate until firm. Bring to room temperature before serving for easy spreading.
2. Prepare the Pancake Batter
- Sift the flour and baking powder into a large mixing bowl. Stir in the caster sugar.
- In a separate jug, whisk the eggs, milk, vanilla, and lemon zest until well combined.
- Make a well in the dry ingredients and pour in the wet mixture. Whisk gently until just combined – the batter should be slightly lumpy. Avoid overmixing to keep pancakes tender.
- Cover the bowl and rest the batter in the fridge for at least 2 hours (or overnight for maximum fluffiness).
3. Cook the Pancakes
- Heat a heavy-based frying pan or flat griddle over medium-high heat. Lightly brush with melted butter.
- Working in batches, pour ¼-cup measures of batter into the pan, leaving space for spreading.
- Cook for 1–2 minutes, until bubbles form on the surface and the bases are golden. Flip and cook for another 1 minute, or until just cooked through.
- Transfer to a plate, cover loosely with foil, and keep warm while you cook the remaining pancakes.
4. Cook the Bacon
- Heat another large frying pan over medium heat. Lay in the bacon rashers and cook until golden and crisp, turning once.
- Drain on paper towel.
5. Assemble & Serve
- Stack warm pancakes on plates, top with crispy bacon, a generous dollop of maple butter, and an extra drizzle of maple syrup.
Notes
Chef’s Tips:
- Resting the batter relaxes the gluten and results in softer, fluffier pancakes.
- For super-crispy bacon, start it in a cold pan and render the fat slowly before increasing the heat.
- The maple butter is also delicious on toast, cornbread, or roasted sweet potatoes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1818Total Fat: 88gSaturated Fat: 47gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 411mgSodium: 4735mgCarbohydrates: 192gFiber: 5gSugar: 72gProtein: 66g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.