Buttermilk pancakes with cinnamon and crispy bacon
Makes: 8 large pancakes
Serves: 4
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Recipe by Gisela Graham. Recipe photograph by Laura Edwards
Buttermilk pancakes with cinnamon and crispy bacon
Makes: 8 large pancakes
Serves: 4
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Nutritional information (per serving)
Calories
641Kcal
Fat
33gr
Saturates
17gr
Carbs
64gr
Sugars
11gr
Fibre
3gr
Protein
21gr
Salt
2.6gr
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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.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
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.
Ingredients
- 60g butter, plus extra for cooking the pancakes
- 8-12 rashers streaky bacon, 2-3 per serving
- 275g plain flour
- 1½ tsp baking powder
- 20g caster sugar
- 300ml carton buttermilk
- 175ml milk
- 1 large egg
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- maple syrup, to drizzle
Step by step
Get ahead
These pancakes are best eaten freshly made, but they can be made up to 2 hours ahead and reheated in a preheated oven (180°C, fan 160°C, gas 4) for 6-8 minutes.
- Preheat the grill to a high setting. Melt the 60g butter and allow it to cool.
- Grill the bacon for about 3-4 minutes each side until really crispy, then keep warm in a low oven.
- Sift the flour and baking powder into a mixing bowl. Add the sugar and a good pinch of salt and mix well.
- In a separate bowl whisk together the buttermilk, milk, egg, vanilla extract and cinnamon. Add the cooled melted butter and whisk again vigorously.
- Slowly blend the wet ingredients into the dry ones, whisking and stirring. Don't overmix once they're combined.
- Heat a frying pan over a low-to-medium heat and melt a little butter in the pan. When it's bubbling, ladle about 4 tablespoons of the pancake mixture into the pan and swirl to make a circle about 15cm in diameter.
- Cook the pancake for 2 minutes. When the edges begin to set, flip the pancake carefully and cook for 2 minutes on the other side. Repeat with the rest of the mixture, to make about 8 pancakes in total. As they are ready, transfer the cooked pancakes to a lined baking tray and keep warm in a low oven (120°C) while you cook the rest.
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Serve American-style – in piles, topped with a drizzle of maple syrup and rashers of crispy bacon.
Or try these ideas:
Basic pancake recipe
Coconut maple sauce for pancakes