I sometimes add diced bananas to the batter, but other than that we keep it simple: eggs, milk, flour, melted butter and salt. The young ones in my family are quite keen on sweet pancakes for breakfast. Photograph: bhofack2/Getty Images/iStockphoto Sam Clark, chef patron and co-founder of Moro, LondonĪpple Dutch pancake with powdered sugar. Cook your pancakes and serve warm, topped with slices of banana, and finish with a generous drizzle of the bacon-infused syrup. After an hour, strain the maple syrup, reserving the bacon for use in another recipe. Roughly chop the bacon and place into a small bowl or jar, pour over 150g maple syrup and set aside to infuse. Preheat the oven to 180C/gas mark 4, and spread 200g smoked streaky bacon out on a tray lined with parchment paper, then cook until crispy (17-18 minutes). I make a bacon-infused maple syrup to go with my pancakes. Heston Blumenthal, chef proprietor of The Fat Duck, Berkshire When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. It should be hot enough that the batter sizzles when it hits it. Heat a small knob of butter in a frying pan on a medium-high heat – just enough to grease the bottom of the pan. Cover and refrigerate for at least half an hour. Whisk the flour into the liquid ingredients, followed by the rest of the milk until your batter has the consistency of single cream. Mix 225ml whole or semi-skimmed milk with 2 tbsp water, then pour a little into the egg and beat together. Make a well in the centre, and add one whole egg and another yolk. To make about eight pancakes, sift 125g plain flour into a large mixing bowl with a pinch of salt. Felicity Cloake, author of Completely Perfect: 12o Essential Recipes for Every Cook
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