Bacon pancakes with maple syrup and blueberries
Makes 8 | prep 5 mins | total time
Bacon pancakes with maple syrup and blueberries
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Makes 8 | prep 5 mins | total time
Rate
Nutritional information (per serving)
Calories
434Kcal
Fat
20gr
Saturates
9gr
Carbs
52gr
Sugars
27gr
Fibre
2gr
Protein
11gr
Salt
1.5gr
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.
- 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.
- 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.
- In a jug, whisk together the milk, eggs and melted butter. Pour into the well and whisk until the batter is smooth.
- 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.
- Serve one or two pancakes per person, scatter with blueberries and drizzle with maple syrup.
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