We went. We ate. We cooked: Blixen's maple pancakes

By
Eve O'Sullivan
Added
10 March, 2016

So often, it’s the subtle tweaks that makes all the difference to a classic recipe, and this is certainly true when it comes to Blixen’s knockout pancakes. An all-day brasserie on the edge of London’s Spitalfields market, a weekend morning spent with a stack of these, a few rashers of bacon and a strong black coffee is the stuff our breakfast dreams are made of. Swapping sugar for golden syrup and cream of tartar for baking powder makes for a smooth sweetness and light and airy texture. Need we say more to convince you?



Serves 2

250g flour

1 tsp cream of tatar

½ tsp bicarbonate of soda

30g golden syrup

200ml milk

1 egg

Maple syrup, to serve

6-8 cooked and crisp rashers of sweet-cured streaky bacon, to serve


Mix the dry ingredients together in a bowl, add the golden syrup and milk then whisk well. Add the egg then whisk again until incorporated.


Heat a wide frying pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan and leave to cook, undisturbed, for about 30 seconds. The pancake should turn golden underneath and be ready to turn after this time. Flip and leave to cook, undisturbed for another 30 seconds, or until cooked through, then keep warm while you cook the rest of the pancakes.


Once ready, stack with a piece or two of bacon and a drizzle of maple syrup between each layer, then serve.


Find out more about Blixen here.

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