American buttermilk and blueberry pancakes with crispy bacon recipe

Details

• Cuisine: American
• Recipe Type: Breakfast
• Difficulty: Easy
• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Serves: 6

Step-by-step

1. 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.
2. 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.
3. 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.
4. At this stage you don’t want to over mix the mixture as this will result in tough pancakes.
5. Heat a heavy based non-stick frying pan on a medium-high heat for 2 minutes.
6. Rub a stick of butter over the area of a circle in the middle of the pan.
7. 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.
8. 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.
9. Keep each pancake warm on a plate in a low oven while you’re making the rest – stack ‘em high.