- Serves 2
- 20 minutes
- Difficulty Easy
- 11 Ingredients
This Canadian-inspired buttermilk pancake stack is paired deliciously with crispy bacon, eggs sunny side up and maple syrup.
Ingredients (serves 2)
- 1 cup self-raising flower
- 1 tablespoon sugar
- 1 pinch sea salt flakes
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 4 rashers streaky bacon
- 1 Sunny Queen Free Range egg, separated
- 2 Sunny Queen Free Range eggs
- Maple syrup
- Butter for cooking
- Vegetable oil for cooking
Method
- Sieve flour and baking soda into a bowl, add salt and sugar
- Separate 1 egg, add buttermilk and only the yolk to the flour mix and gently whisk to combine (do not over mix, a few lumps are okay)
- With a whisk, beat the white until firm and foamy and gently fold into the mixture
- Using a heavy based non-stick frying pan on medium heat, melt some butter and vegetable oil together
- Drop in pancake mix and wait for bubbles to appear in the batter. Flip over and cook for 10-20 seconds. Remove from pan and repeat to use up all the batter. Cover pancakes to keep warm
- Cook the bacon in another pan on medium to high until cooked and crispy. Remove bacon and drain on paper towel. Tip: keep bacon warm in the oven on low (90-100°c temperature)
- Wipe out the frying pan, add a small amount of vegetable oil and put over medium heat. Crack 2 eggs into pan and when the whites are mostly set, cover with a lid, and cook until sunny side up
- Stack pancakes on a plate, top with sunny side up egg and crispy bacon. Pour maple syrup over to serve
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rovermum said
- 17 Feb 2021
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mummabear said
- 16 Feb 2021
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mom101628 said
- 16 Feb 2021
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shanika said
- 16 Feb 2021
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mom19782016 said
- 16 Feb 2021
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mom112217 said
- 15 Feb 2021
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Zmijka86 said
- 15 Feb 2021
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Mrs.twinmama said
- 15 Feb 2021
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nadine_hill said
- 15 Feb 2021
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mom93821 said
- 13 Feb 2021
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mom93821 replied
- 14 Feb 2021 , 6:28 am
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Ellen said
- 13 Feb 2021
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