Gluten Free American Pancakes with Bacon (and an ice latte on the side) Recipe

1. Firstly separate the egg into the two bowls. In the one with the yolk add the milk, flour and baking powder and use a spoon to mix into a smooth batter.
2. In the other bowl add the salt then mix until the egg whites form stiff peaks.
3. Fold the egg whites into to the batter. Try to do this as gently as possible because the egg whites are what give these pancakes their fluffy consistency, which is even more important when working with gluten free flour.
4. Start to grill the bacon.
5. Spray the frying pan with enough fry light to ensure the pancakes won’t stick then place on the hob over a medium heat.
6. Using the ladle spoon in some of the batter and swirl around to ensure the bottom of the frying pan is completely covered.
7. Cook until you’re able to shake the frying pan and the pancake moves easily with out sticking, then using the spatula flip it over to cook the opposite side.
8. Once the other side is cooked I recommend keeping the pancakes warm by placing them on a plate in the bottom of the grill.
9. Continue the cooking method for the pancakes until all the batter is used. By this point the bacon should be ready.
10. Serve with your selection of syrup over BOTH the pancake and the bacon. Then enjoy!

If you’re looking for something to drink along with this dish, I can’t recommend a large glass of ice cold coffee. While I’m in America I practically live on Dunkin’ Donuts iced hazelnut lattes, especially first thing in the morning. Ever since my last trip I have lived on my own creations. They go so well with pancakes and bacon and are so easy to make;

Fill a glass with ice, then pour over the milk (I use semi skimmed personally, but if you like a more creamy taste go for semi skimmed or even full fat). In a separate mug add the coffee powder, boiling water and sugar syrup of choice (for me, it’s Hazelnut and I have a bottle from Starbucks, however regular sugar syrup is easy to make with boiling water and caster sugar). Stir until the syrup and coffee is completely dissolved then instantly pour over the ice and milk. Stir vigerously until the coffee has chilled enough to drink.