Back in 2014 we went to Amsterdam for a break with our good friends J and E! Amsterdam is great for gluten free grub and one of our favourite places to eat was a place called Pancakes!
While we ate here Miles had a bacon pancake with maple syrup and stuck on what to have for dinner the other night we decided to recreate it. I have to admit, I’d been putting off making these pancakes because it seemed like such an odd combination but my goodness it really tasted amazing!
Here is how you do it…
You will need: (makes 6 pancakes)
– 125g gluten free plain flour
– 1 egg
– 250ml milk
– 12 rashers pancetta
– butter (to fry)
– some good quality maple syrup
1. Place the flour in a mixing bowl, make a well in the middle and add the egg and milk and give it a good mix until it is lump free. Leave for 10 minutes.
2. In a frying pan or I like to use a wok, melt a little butter and fry each of the pancetta rashers until crispy, set to one side for the moment.
3. Drain away the excess fat from the pancetta, then add a little butter into the wok. Melt the butter then take 2 rashers of pancetta and put the back in the wok and add a ladle full of the pancake mixture.