US Pancake Stack with crisp bacon, blueberries, strawberries & maple syrup


  1. Melt the butter gently in a small pan. Pour it into a dish to cool (10 minutes).
  2.  Sift flour, baking powder, salt, sugar into a large mixing bowl.
  3.  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.
  4.  Once the butter is cool, beat it into the egg yolks with the milk till amalgamated.
  5.  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.
  6.  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.
  7. 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.


  1. Quickly melt a little extra butter. Tip it into a pot and get a pastry brush ready.
  2.  Heat a large frying or crepe pan over a medium heat. Brush it with a bit of the butter.
  3. 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.
  4. 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.
  5. 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.
  6. While this is going on, grill the bacon rashers under a hot grill until crisp.


  1. 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.


Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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