Smoked Beechwood Turkey Rashers & Maple Syrup Pancakes

The perfect American-style pancake recipe.



Prep Time
Cook Time


  • 2 packs Najma Premium Smoked Beechwood Turkey Rashers
  • 125g plain flour
  • tsp baking powder
  • 150ml semi-skimmed milk
  • 1 egg, beaten
  • tbsp sunflower oil
  • 20g unsalted butter
  • 80ml maple syrup



Crisp up the rashers in a pan with little or no butter, or under the grill.

Sift the flour and baking powder into a bowl. Whisk the milk and egg together in a jug until smooth. Make a well in the middle of the flour, then gradually beat in the egg and milk mixture with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream. Leave to stand while the rashers crisp up.

Brush a non-stick frying pan with a little oil. Place 1 tbsp batter into the pan, swirl into a 7cm circle, then repeat, leaving at least 3cm between each pancake. Cook for 1-2 minutes until the tops start to bubble, then turn over and cook for a further 1-2 minutes. Set aside and keep warm. Repeat with the remaining batter until all the mixture is used up.

Serve the pancakes with the crispy rashers and a little butter, drizzled with the maple syrup.