These are so much more than your average brekkie pancakes. The saltiness of the crispy bacon and the tang of the berries elevates this dish to another level. Delicious!
Ingredients (serves 4)
- 1 & 3/4 cups buttermilk
- 1 egg
- 30g unsalted butter, melted
- 2 teaspoons vanilla essence
- 1 & 1/2 cups plain flour
- 1/3 cup caster sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/2 cup blueberries
- 8 pieces streaky bacon
- Butter and maple syrup, to serve
- 1/2 cup fresh blueberries to serve
Method
- Preheat oven to 100°C. In a large bowl whisk together buttermilk, egg, butter and vanilla essence. In a separate bowl add flour, sugar, baking powder, bicarbonate of soda and 1/4 teaspoon of salt. Make a well in the centre, pour in liquid mixture and whisk until combined.
- Allow to stand for 20 minutes, then stir in blueberries. Place a large non stick frypan over a medium heat. Pour 1/4 cup into the pan and cook for 2/3 minutes or until bubbles appear on the surface. Flip and cook for another minute or until base is golden.
- Transfer onto plate, cover with foil to keep warm and repeat with remaining batter until finished. Place the bacon into the same frypan and cook for 3-4 minutes on each side or until crispy. Divide the pancakes amongst 4 plates and top with bacon, butter, berries and maple syrup.
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