American buttermilk and blueberry pancakes with crispy bacon recipe
A sumptuous breakfast or brunch recipe, made extra special with the addition of bacon rashers.
This recipe makes between 12 and 14 pancakes.
Ingredients
- 120 g plain flour
- 120 g fine polenta / cornmeal
- 1 egg
- 100 ml milk
- 300 ml buttermilk
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 large handful of fresh blueberries
- 1 pinch salt
- 1 pinch cinnamon
- 1 pack quality bacon rashers
- 1 jug Canadian maple syrup
- 4.2 oz plain flour
- 4.2 oz fine polenta / cornmeal
- 1 egg
- 3.5 fl oz milk
- 10.6 fl oz buttermilk
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 large handful of fresh blueberries
- 1 pinch salt
- 1 pinch cinnamon
- 1 pack quality bacon rashers
- 1 jug Canadian maple syrup
- 4.2 oz plain flour
- 4.2 oz fine polenta / cornmeal
- 1 egg
- 0.4 cup milk
- 1.3 cups buttermilk
- 0.5 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 large handful of fresh blueberries
- 1 pinch salt
- 1 pinch cinnamon
- 1 pack quality bacon rashers
- 1 jug Canadian maple syrup
Details
- Cuisine: American
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C. Lay your bacon rashers on a sheet of baking paper on a baking tray. On top of these, lay another layer of paper and another baking tray to weigh them down – this will prevent the rashers from curling up while cooking. Cook in the oven until crisp.
- Meanwhile, sieve the flour into a bowl and add the polenta. Add the remaining dry ingredients – bicarbonate of soda, baking powder, salt and cinnamon.Whisk the milk, buttermilk and egg in a separate bowl with a hand whisk for a minute or two to get some air into it, until it has thickened and looks frothy.
- Slowly pour the wet mixture into the dry mixture and add the blueberries, gently combining with the whisk as you go until all the dry ingredients are combined.
- At this stage you don’t want to over mix the mixture as this will result in tough pancakes.
- Heat a heavy based non-stick frying pan on a medium-high heat for 2 minutes.
- Rub a stick of butter over the area of a circle in the middle of the pan.
- Pour batter (use a ladle) into the pan and cook one pancake at a time. You can make them as big as you want, but remember the longer they cook the drier they will become.
- I stood a large cookie cutter in the pan and poured the batter into them to keep the shape and thickness. When the surface of the batter starts to bubble, flip it over.
- Keep each pancake warm on a plate in a low oven while you’re making the rest – stack ‘em high.
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