I want pancakes and I want bacon

I was dreaming and I wanted to have pancakes and also bacon, so I created pancake balls filled with a piece of bacon, topped it off with syrup!

Ingredients:
350 gr flour
3 eggs
300 ml milk
1 tbsp sugar
1 tbsp melted butter or olive oil (plus extra for the pan)
bacon pieces
syrup

You will need a takoyaki pan to make these balls. Mix all the ingredients till it's smooth, heat the pan and brush it with some melted butter.

Add the batter in the pan and add a piece of bacon in the ball. Wait till it's dried up and use 2 tooth picks (those long ones? I used a knife) to flip the balls. Wait for another few minutes till the ball is dried up and serve!

HOMEMADE buns, HOMEMADE bacon, HOMEMADE ground beef!

Fluffayyyy pancakes!

My pancakes need to be FLUFFAYYY and I found this a-ma-zing recipe from BBC. Because I didn't have baking powder, I used 2 parts of cream of tartar and 1 part of Bicarbonate to make baking powder.

The below recipe is from BBC: http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828.

Ingredients

• 135g/4¾oz plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml/4½fl oz milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve

• Maple syrup
• Butter

Preparation method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.

If you want to see what I make and eat, follow me on Instagram! UserID -> kelvinw