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Bacon pancakes with maple syrup and blueberries


Makes: 8
timePrep time: 5 mins
timeTotal time:
Bacon pancakes with maple syrup and blueberries
Recipe by Angela Romeo / Photographed by Geoff Fenney / Prop styling by Morag Farquhar

Bacon pancakes with maple syrup and blueberries


Makes: 8
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
434Kcal
Fat
20gr
Saturates
9gr
Carbs
52gr
Sugars
27gr
Fibre
2gr
Protein
11gr
Salt
1.5gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 8 rashers streaky bacon
  • 250g plain flour
  • 1 tbsp baking powder
  • 2 tbsp caster sugar
  • 300ml semi-skimmed milk
  • 2 medium eggs
  • 35g butter, melted and cooled
  • 50g butter, for frying
  • a little light olive oil
  • blueberries and maple syrup, to serve

Step by step

Get ahead
Make the batter a few hours ahead; cover and chill. Stir well before using.
  1. Heat a nonstick frying pan or flat griddle until hot, then fry the bacon in batches for 2-3 minutes on each side until cooked but not crispy. Remove the bacon to a plate. Set aside and wipe the pan clean.
  2. Meanwhile, sift the flour and baking powder into a large bowl. Stir in a pinch of salt and the caster sugar. Make a well in the centre.
  3. In a jug, whisk together the milk, eggs and melted butter. Pour into the well and whisk until the batter is smooth.
  4. Heat a little of the butter and oil in the nonstick frying pan (the oil helps prevent the butter from burning). Add a rasher of bacon to the pan, use a large serving spoon to pour the batter over the bacon in a 'closed' zig-zag pattern widthways. Cook for about a minute, turn and cook for a further 1-2 minutes. Keep warm and repeat with the remaining slices of bacon.
  5. Serve one or two pancakes per person, scatter with blueberries and drizzle with maple syrup.

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