Recipe for 4 people Preparation : 50 minutes
Ingredients
For the pancakes
- 340g of flour
- 380g of milk
- 75g of powdered sugar
- 2 packets of baking powder (22g)
- 2 eggs
- 60g of butter
- A dash of vanilla extract
- A pinch of salt
- Sufficient oil for cooking
For the filling
- 220g of pineapple flesh
- 6 bacon slices
- 40g of Maple Joe® maple syrup
- A dash of oil
- Some flat parsley leaves
- Salt
- Pepper
Preparation
- Melt the butter on a very low heat and let it cool.
- In a salad bowl, mix the flour with the sugar and baking powder.
- In another bowl, beat the eggs with a fork, pour in the milk, vanilla extract and then the melted butter. Mix vigorously.
- Pour half of the liquid mixture into the first bowl. Stir just a little and then pour in the rest. Stir with a spoon until the flour is incorporated. The mixture should be lumpy.
- Leave to stand for 20 minutes.
- Faire chauffer une poêle avec un peu d’huile à feu doux/moyen.
- Pour in a ladle of dough and let the pancake cook until the surface appears small bubbles. Turn the pancake over and continue cooking for 1 to 2 minutes.
- In the meantime, cut the bacon slices into large strips.
- Heat a frying pan with a dash of oil and brown on both sides. Keep warm.
- Couper la chair d’ananas en dés. Faire chauffer une poêle avec le sirop d’érable et y faire revenir les dés d’ananas jusqu’à ce qu’ils soient légèrement dorés.
- Disposer 3 pancakes sur chaque assiette. Répartir les dés d’ananas et le bacon. Saler légèrement et poivrer. Ciseler les feuilles de persil et les parsemer. Servir de suite avec du sirop d’érable.
