Maple Bacon and Blueberry Pancakes

Maple Bacon and Blueberry Pancakes

I honestly don’t know where the time’s going at the moment. I kind of feel like I’m running through a tunnel and as I pop up every now and then for air I find out a months past. I only realised this morning when I looked at my post-plan spreadsheet(yes I plan my posts in a spreadsheet) that it’s pancake day on Tuesday! So, onto the obligatory story about why pancakes have a special place in my heart – if you’re not the sentimental type feel free to skip to the recipe below!

Pancakes are one of those special dishes for me as they’re one of the earliest food memories I have. Whether it was on holiday, pancake day or just the end of a really long day, it was always a treat when my mum would make a batch of these – churning them out as quick as my sister and I could eat them. When I was really young we’d have them with lots of golden syrup that would leave your hands all sticky and sweet. Then when I was about 11 we came across the wonder that is Nutella and banana pancakes, which remains my sister’s fave to this day! These days I’m more of a lemon juice and sugar girl, however I’m just starting to branch out from that and realise how versatile pancakes can be. Way back in the summer when I went to Canada I came across these at the airport where we stopped off for a quick breakfast before boarding the plane. I admit, yogurt and bacon doesn’t come across as the most likely combo for success, but with the maple syrup, sour fruit and crunchy pumpkin seeds it makes a plate that’s so so mouth watering!

Recipe

Serves 3

Time: 30 minutes

Ingredients

For the pancakes

  • 140g Plain flour
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tbsp Caster sugar
  • 140ml Semi skimmed milk
  • 1 Egg
  • 1 Knob of butter

For the topping

  • 6 Rashers of bacon
  • 2 tbsp Maple syrup
  • 3 tbsp Greek yoghurt
  • A handful of blueberries (about 80g)
  • A handful of pumpkin seeds

Method

  1. Take a medium sized bowl and put in the flour, baking powder, salt and sugar. Stir to combine. Make a well in the centre of the dry ingredients and add the milk and the egg. Whisk everything together to make a smooth batter.
  2. Put the knob of butter into a large pan over a medium heat and leave to melt. Pour the excess butter into the pancake batter and mix it in.
  3. Carefully pour blobs of the batter into circles in the greased pan and fry for 2-3 minutes on each side until cooked through and golden brown. Transfer to a plate the repeat with the rest of the batter.
  4. Meanwhile pre-heat a grill on full heat and grill the bacon for 3-4 minutes on each side until crispy. (You could also do this in a pan, but it depends on how much space you have and what equipment you’ve got to hand).
  5. To serve put 3 pancakes onto each plate and top with a couple of slices of bacon. Drizzle everything with maple, then top with a few dollops of yogurt and a generous scattering of berries and seeds. Serve!

Thanks for reading!

Emma x

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