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It’s the weekend – treat yourself to a rather special breakfast.
Buttermilk Pancakes with Bacon & Syrup
Time 45 mins
Fat 18g of which 7.7g is saturated
Plain flour 110g (4oz)
Baking powder 2 tsp
Bicarbonate of soda ½ tsp
Caster sugar 1 tbsp
Salt ½ tsp
Eggs 2 large, beaten
Buttermilk 284ml pot
Butter 25g (1oz), melted, plus extra for frying
Streaky bacon 8 rashers
Maple syrup to serve
1 Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt. Whisk in eggs, buttermilk and butter, taking care not to over-whisk.
2 Heat a non-stick frying pan and add a small amount of butter. Pour in a ladleful of batter and cook for 2-3 minutes, until bubbles appear and edges start to turn dry. Flip and cook for 1 minute more, until golden underneath. Keep warm. Repeat until batter is used up.
3 Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 5-6 minutes, turning halfway through, until crisp.
4 Serve pancakes topped with bacon rashers and drizzled with maple syrup.
A Dairy Diary recipe.
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