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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgSticky maple butter and slices of crispy pancetta on top of light, fluffy, sweet pancakes.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
To make the maple butter, melt the butter in a small pan over a high heat. Cook for 4-5 minutes until golden brown. Add the maple syrup, and cook for a further minute until slightly thickened. Pour into a large bowl, cover and leave to cool slightly before putting it into the freezer for 25 minutes, or until it's starting to firm up. Whisk with a hand mixer for about 1 minute, or until pale and creamy. Keep cool.
Place the pancake ingredients other than the butter, oil and pancetta into a large bowl. Whisk together gradually into a smooth batter. Set aside.
Warm a frying pan over a high heat. Add a little oil and the pancetta, in batches if necessary, and cook for 1-2 minutes on each side until crisp. Remove to a plate lined with kitchen paper and keep warm.
Discard the oil and wipe out the pan with kitchen paper. Return to the heat. Add a knob of butter and a little oil. When the butter melts and starts to froth, ladle in enough batter to make a single pancake about 18-20cm in size. Cook for about 2 minutes, until small bubbles start bursting on the surface and the base is golden. Turn over using a fish slice. Cook for a further minute, or until golden. Keep warm and repeat with the remaining batter to make 4-6 pancakes, adding more butter and oil as needed. Serve hot with the bacon and maple butter.
Typical values per serving when made using specific products in recipe
Energy | 2,185kJ/ 523kcals |
---|---|
Fat | 30.9g |
Saturated Fat | 16.5g |
Carbohydrates | 49.9g |
Sugars | 16.8g |
Fibre | 1.3g |
Protein | 11.4g |
Salt | 1.8g |
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