Hi I'm Rich Harris and welcome to my new series where I'm going to be showing you some great
brunch dishes.
So if you need to kick away that hangover, or just impress your friends and family, these
ones are for you.
This recipe is a great one from our friends across the pond.
It's my buttermilk pancakes with crispy maple glazed bacon.
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First thing we need to do, is to fry the bacon.
I'm using streaky bacon, because it's going to get really nice and crispy, and you're
not going to hear a sizzle because I'm starting with quite a low temperature pan and just
bring the temperature up slowly.
One of the secrets to getting really crispy bacon is to cook it nice and low and slow,
it's going to render the fat out, and make it really nice and crisp.
Don't shake the pan, don't keep turning it, just leave it, and turn it over in a couple
of minutes.
Lovely.
I have a sneaky feeling that cameraman George had a couple of drinks last night, so I can
tell this is getting him excited.
I don't think there is any better smell, than the smell of crispy bacon in the morning,
or any time of day.
Right, so once you have got it to that stage, take it out of the pan and drain it on some
kitchen paper.
So, just carefully pour off that oil.
Just grab a bit of kitchen roll and then wipe out the pan, just to get rid of any excess
oil.
And then a good glug of maple syrup.
Straight away that maple syrup is going to start bubbling, and start reducing in the
pan.
As soon as you get these kind of nice small fine bubbles, chuck your bacon back in.
And then you just keep moving it around in the pan, just so it all kind of coats and
glazes.
This is where the bacon is going to get really nice and sticky, and caramelized.
Keep shaking it around the pan until those bacon bits get really sticky and glazed and
shiny, and for a full list of ingredients just check out the description box.
Take that off the heat and just set it to one side, that will stay nice and warm in
the pan.
Take a clean pan and heat it up, ready for our pancakes.
So with the pancakes, start off with all the dry ingredients, we've got some plain flour.
Teaspoon of baking powder, and just a good pinch of salt.
And just give those a good sift, and that is going to make the pancakes really really
light and fluffy.
Make a little well in the center, I've got some buttermilk which is going to add a great
acidity to the pancakes, and it's also going to react with the baking powder and going
to make them really really fluffy and light.
So straight in with it then, and then three large eggs.
So just whisk up the buttermilk and the eggs, until they are smooth.
And then pour your buttermilk and egg mix just straight into the flour.
Now this isn't like a traditional English pancake or French pancake batter that you
can make in advance and then just fry up, because the buttermilk is going to react with
the baking powder you need to start frying them pretty much as soon as the mixture comes
together.
So pour all that in.
And then just gently combine the two ingredients together.
And then transfer the mixture into a jug.
I always find using a jug makes it far easier and then you aren't messing around with ladles
or spoons, you can just pour out the right amount.
So just drop small amounts of the pancake batter, because it will spread as it cooks.
As you pour it it will naturally form into a circle shape.
Don't overcrowd the pan otherwise the pancakes will start clumping together and you'll get
one massive pancake.
So keep an eye on the pancakes here and you want to see these little bubbles here starting
to form on the surface.
When these bubbles start to pop, you'll know that the pancake is ready to turn over, see
now they're just starting to pop.
So get a spatula underneath, and give them a flip.
You'll see they'll start to rise up and fluff up.
This is the perfect brunch recipe for me, it's quick, it's easy, it doesn't take too
much effort so if you're a bit bleary eyed from the night before it's a nice easy one
to do, and you can just cook it and serve it straight to the table for your friends.
So, take the pancakes out.
And just transfer them to a plate.
Cover these in some foil just while you are cooking the other ones and keep cooking until
you've used up all the batter.
Right, so that's the last of the pancakes, all that's left to do now is build the stack.
So I think the height of your stack of pancakes should directly correlate to how many drinks
you had last night, and given that cameraman George is feeling a little shaky, we're going
to go quite tall.
So just stack up your pancakes, then grab some of this lovely, sticky, maple glazed
bacon.
So sticky it won't even come of the tongs.
Look at that.
And because we're not on a diet, I'm just going to finish it with a little knob of butter.
And for good measure just a little bit more maple syrup as well.
So there we go, my buttermilk pancakes with crispy maple glazed bacon.
If you've enjoyed this recipe, click the subscribe button.
Cheers.
Come on in George, these are for you.
Come on.
Sticky, very sticky.
Very sticky.
Very.
I've always wanted to use one of these cameras.
Good!
There you go there's a sure sign, pancakes are a winner.
George is happy.
Cheers mate.
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