Prep
- Melt the butter gently in a small pan. Pour it into a dish to cool (10 minutes).
- Sift flour, baking powder, salt, sugar into a large mixing bowl.
- Separate the eggs, putting 2 yolks into one bowl, 3 whites into another. Use the spare yolk for an omelette or tart or scrambled eggs later.
- Once the butter is cool, beat it into the egg yolks with the milk till amalgamated.
- Very slowly and gradually, beat this liquid mix into the flour mix using a balloon whisk or a wooden spoon. Keep it going until you have achieved a smooth batter, free from lumps.
- Set the batter aside. Whisk the egg whites until they are stiff, using a grease-free electric hand whisk or whisk attachment on a mixer or a manual whisk. Don’t over-beat them.
- Use a large metal spoon to fold the whites into the batter. Retain as much air as you can. If there are odd specks of white remaining, it doesn’t matter.
Cook
- Quickly melt a little extra butter. Tip it into a pot and get a pastry brush ready.
- Heat a large frying or crepe pan over a medium heat. Brush it with a bit of the butter.
- For each pancake, pour 2 tablespoons of batter onto the pan. Leave room between each pancake to allow for expansion. You will need to cook them in 2 or 3 batches.
- Cook for 1-2 minutes until the base begins to brown and bubbles appear on the surface of each pancake. Use a spatula to check progress and don’t stop watching them. Turn each one as it’s done and cook for a further 1-2 minutes on the second side. Time is heat dependent.
- Remove and serve the first hungry plate or, if eating together, place each cooked pancake on a clean tea towel and leave it in a warm place until the rest of the mix is done.
- While this is going on, grill the bacon rashers under a hot grill until crisp.
Plate
- Stack the pancakes onto one large plate for maximum effect (everyone digs in) or individual ones if that’s more appropriate. Lay the bacon rashers on top. Surround with fruit. Pour the syrup. Serve with lemon wedges for a sweet/tart balance.
