Blueberry Pancakes with Bacon
This is the recipe we use most for pancakes at our house. It is inspired by hairy bikers pancake recipe. It is relatively simple and can be altered in terms of ingredients. If you dont like blueberries, you can substitute them with diced chorizo.
Prep time 35-40 mins
1 cup fresh or frozen blueberries
A nob of butter or margarine
225 gr self-raising flour
300 ml buttermilk or milk with a dash of lemon juice or vinegar (you can also use natural yoghurt mixed with milk)
3 eggs separated and whites whisked
½ baking powder
Pinch of salt
4 slices of streaky bacon
Maple syrup for serving (or honey)
Place all ingredients on the working surface along with a plate and utensils. You will need a mixer, ladle, rubber spatula and scraper plus frying pan (ideally with a lid) and a plate for pancakes. If you don’t have a grill for bacon, you will either need to bake it in the over on a tray or fry it separately.
Place a knob of butter into a ramekin and melt in the microwave for 12 sec, set aside to cool slightly. Sieve flour into a bowl and add baking powder, salt and egg yolks. Mix all together. Add melted butter and buttermilk or another mixture you are using. Mix well.
In a separate bowl, whisk egg whites. Once thick, fold those into the main mixture carefully using rubber spatula. Once all folded, turn on the gas high and place frying pan on the hob ready for frying. Add little oil or butter to the frying pan and once hot pour your first pancake in the centre of the pan using ladle. Place few blueberries in the centre and fry for approx. 2 mins before flipping. Once the edges of the pancake start firming up and turning golden colour and the middle is not very runny, you will know it’s safe to turn without causing a lot of spillage (some spillage is OK!). Repeat for the remaining mixture.
Place pancakes into a warm oven and grill or fry the bacon.
Serve pancakes with bacon and maple syrup or honey.
Find video recipe here