Mancakes! – Bacon, Peanut Butter, and Chocolate Chip Pancakes with Whisky Maple Syrup

With Pancake Day/Shrove Tuesday just around the corner I thought i’d trial a pancake recipe i’ve been wanting to make for a while in preparation for the big day. Well, MANCAKE recipe…

Bacon.

Dark Chocolate.

Peanut Butter.

Whisky.

MORE BACON.

Gaaah, just get in my belly now!

Ingredients

6 rashers streaky bacon

300g plain flour

3 tbsp caster sugar

2 tsps bicarbonate of soda

pinch of salt

100g dark chocolate chips

600ml buttermilk

3 large eggs

40g unsalted butter

100g peanut butter

1 shot of whisky

300ml maple syrup

Method

Preheat oven to 180ºC. Place the bacon rashers on a lined tray and cook for approximately 15 mins till crispy. After the bacon has cooked you may want to reduce the temperature to 150ºC and leave the oven on to keep the pancakes warm as you cook the rest.

In a large bowl mix the flour, sugar, bicarbonate of soda, salt and chocolate chips.

In a second bowl beat the eggs and buttermilk together. Gradually add to the dry ingredients to form a thick batter.

In a small saucepan melt the butter and peanut butter. Leave to cool before also adding to the batter.

Heat a large griddle or frying pan on a medium heat. Add a little butter and using a clean paper towel spread around the surface. Scoop out the batter (depending on how large you want the pancakes) and dollop onto the pan.

Tear the bacon into small pieces and scatter on top of the pancakes.

Cook on one side till bubbles start to form holes on the surface (Issy, you must hate making pancakes because of this?!). Flip over and cook until golden on both sides.

Place cooked pancakes on a lined baking tray and keep warm in the oven whilst you make the rest. This batter should make approximately 12 pancakes.

Stir the whisky into the maple syrup and pour on top of the pancakes… topping with even more bacon too!

Ang loves bacon.