with Bacon & Maple Syrup
🥓🥞🥓 Everyone loves pancakes for breakfast, but sometimes it’s nice to change your usual recipe and try something different. These pumpkin pancakes offer a bit of spice, the crispy bacon gives you a deliciously salty crunch and strangely enough, all this marries well with a good quality Maple Syrup! 🥓🥞🥓
PUMPKIN PANCAKES 155g Self Raising flour (or 155g plain flour + 2 teaspoons baking powder) 2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon nutmeg pinch salt 250ml milk 200g puree pumpkin (I used Libby’s canned brand) 30g butter, melted 1 large egg 8 rashers of bacon 🥓
🥞Whisk flour, sugar, cinnamon, ground ginger, nutmeg and salt together in a large bowl. 🥞In a separate bowl, stir together the milk, canned pumpkin puree, melted butter, and the egg. 🥞Pour liquid ingredients into dry ingredients, and whisk until smooth and well combined. 🥞Melt some butter in a frying pan over medium heat, and ladel the same amount of batter for each pancake. 🥞Cook pancakes about 3 minutes per side. 🥞Cook bacon in another frying pan until golden and crispy. 🥞Serve pancakes with bacon and Maple Syrup.
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