bacon & eggs pancake stack
Also known as ‘The Hangover Stack’, Gemma Simmonite, chef and co-owner of the buzzy all-day restaurant Gastrono-me, shares two recipes for Pancake Day. You can find Gastrono-me in Bury St Edmunds and opens in Cambridge on 2 March.
Gemma says: “There is nothing better than a fresh off the griddle pancake stack on pancake day, or maybe there is… A fresh off the griddle pancake stack laced with smoky crispy bacon, and a fried egg! This is one of our most popular stacks at Gastrono-me and always makes me smile when I see it flying off the pass. This recipe does take a little extra effort, but I think they are utterly worth it, especially on Pancake Day!”
For the batter
Measure and sift the flour, baking powder, salt, and caster sugar into a mixing bowl.
In a jug, whisk together the egg, milk and butter and whisk well. Pour into the flour mix and whisk together.
Cook the pancakes on a medium to high heat in a good greased non-stick pan until puffed and golden brown. The best advice I can give for beautiful pancakes is make sure to wait to see bubbles appear before flipping. When all the batter is used, cover the pancakes with a clean tea towel to keep warm.
To serve, make sure your fried eggs and bacon are ready.
Now for the stacking - allow three or four each depending on your Shrove Tuesday appetite! Between each pancake insert a rasher of bacon, douse (very) liberally with maple syrup then topped with the fried egg. Sprinkle with the tiniest amount of dried red chilli flakes and serve immediately.
22 Abbeygate St, Bury St Edmunds IP33 1UN
Mon – Sat: 9am until 9pm
Sun: 9am until 2.30pm
OPENING THIS SPRING:
14, 16 Bridge St, Cambridge CB2 1UF