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Elvis Pancakes

Super fluffy buttermilk pancakes served with maple glazed bacon & a peanut & banana butter.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 2 People
Author: Ben Racey

Equipment

  • Food Processor
  • Large Frying Pan
  • Large Mixing Bowl

Ingredients

Pancakes

  • 200 g Plain Flour
  • 50 g Caster Sugar
  • 1.5 tsp Baking Powder
  • 1/2 tsp Bicarbonate Of Soda
  • 1/2 tsp Table Salt
  • 150 g Buttermilk
  • 50 g Milk
  • 2 Eggs
  • 25 g Unsalted Butter - Plus Extra Softened For Cooking
  • 1 tsp Lemon Juice

Peanut & Banana Butter

  • 1 Banana
  • 100 g Unsalted Butter - Softened
  • 1 tbsp Smooth Peanut Butter
  • 1 tbsp Maple Syrup
  • A Pinch Of Maldon Sea Salt

Maple Bacon

  • 6 Rashers Smoked Streaky Bacon
  • 2 tbsp Maple Syrup

To Serve

  • Maple Syrup

Instructions

  • Preheat an oven to 200°c/180°c fan.
  • Peanut & Banana Butter.
    Leaving the banana unpeeled, poke a few holes in the skin with a knife then place onto a baking tray. Cook in the preheated oven until soft, roughly 15-20 minutes. Leave to cool completely.
    Next, remove the cooked banana from the skin & place into a food processor along with the butter, peanut butter, maple syrup & salt. Blitz until smooth then leave in the fridge to firm up slightly.
    *If you’re making the butter ahead of time, store it in the fridge but let it warm up to room temperature before serving.
  • Maple Bacon.
    Place the bacon onto a lined baking tray.
    Cook in the preheated oven until the bacon is just starting to go crispy, around 5 minutes. Make sure to flip the bacon over halfway through cooking.Drizzle the maple syrup over the cooked bacon, making it’s all completely covered then return to the oven until glazed & sticky, 3-4 minutes.Once cooked, cover with foil to keep warm whilst you make the pancakes.
  • Pancakes.
    Start by melting the butter (either in a microwave or a pan) then leave to cool slightly.
    Next, place the flour, sugar, baking powder, bicarbonate of soda & salt into a large mixing bowl then whisk together. Add in the buttermilk, milk, eggs, melted butter & lemon juice & whisk until there aren’t any dry bits of flour left - the batter will be slightly lumpy still.
    It is important not to overmix the batter as this will affect the texture of the cooked pancakes. The batter should just be whisked until all the flour has been incorporated. Make sure to start cooking the pancakes as soon as you’ve made the batter as this will ensure the best rise & texture.
  • Place a large frying pan over a medium heat & allow to heat up for a couple of minutes. Add in a teaspoon of veg oil & a small knob of butter, let melt then add in a large spoonful of pancake batter.
    If you want bigger pancakes, use more batter but keep in mind that they might need an extra minute of cooking.
  • Cook the pancake for 2-3 minutes or until the underside is golden brown & you can see bubbles on the top of the pancake starting to pop. Flip over & cook for another 2-3 minutes.
    Transfer the cooked pancake to a plate & repeat the cooking process with the remaining batter.
    If your frying pan is big enough you can cook two pancakes at a time, just make sure they are not touching.
  • To Serve.
    On a plate, stack two or three pancakes on top of one another.Top with a couple of rashers of bacon, a spoonful of the peanut & banana butter & a drizzle of maple syrup.

Notes

Cooking On An Aga.
Fry the pancakes using the boiling plate.
Cook the bacon in the centre of the roasting oven.