Buttermilk Pancakes
Experience the perfect harmony of fluffy pancakes embraced by the salty sweetness of grilled bacon, all brought together by a luscious drizzle of maple syrup. This delightful stack of goodness is sure to brighten up any breakfast or brunch table, bringing smiles to those lucky enough to enjoy it.
— Constant Cookbook
Ingredients
- 350g/12oz self-raising flour
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 2 tbsp caster sugar
- 200ml/7fl oz buttermilk
- 400ml/14fl oz semi-skimmed milk
- 2 free-range eggs
- 100g/3½oz unsalted butter
- 4 rashers smoked streaky bacon
- 50ml/1¾oz maple syrup
Instructions
- In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
- In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat â stir just to combine.
- Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
- Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
- Meanwhile, preheat the grill to mediumâhot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp.
- Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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