Experience a tantalizing fusion as fluffy American-style pancakes collide with the hearty classic full English fry-up, creating a harmonious clash of cultures and flavours.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the mushroom
- 2 large Portobello mushrooms
- 1 tsp olive oil
- 20g/¾oz unsalted butter
- ½ tsp thyme
- salt and freshly ground black pepper
For the pancakes
- 450g/1lb self-raising flour
- 1 tsp baking powder
- 50g/1¾oz unsalted butter, melted
- 600ml/20fl oz buttermilk
- 3 free-range eggs, separated
For the full English fry-up
- 25g/1oz unsalted butter
- 2 ripe tomatoes, halved
- 1 tbsp crème fraîche
- 1 cooked pork sausage
- 1 crispy fried egg
- salt and freshly ground black pepper
For the maple bacon
- 4 rashers streaky bacon
- 3 tbsp maple syrup, to glaze
- black pepper
Method
To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm.
To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm.
To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper.
To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside.
To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients.