Tuesday, 22 September 2015


This recipe is for those thick american style pancakes that go so well with bacon but I’ve combined the two to make a dipper already to be dunked into maple syrup.

Now I understand that the idea of sweet and savoury is not everyones cup of tea but these are really worth a go. If you feel you can’t cope with the idea, these fluffy buttermilk pancakes are just as good without the bacon and served with your usual topping, fresh fruit, honey or chocolate spread.

200g Plain Flour
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
30g Sugar
2 Eggs
30g Melted Butter
284 ml Buttermilk
100g Milk
14 Streaky Bacon Rashers

Put the flour, baking powder, bicarbonate of soda sugar in a large mixing bowl and combine.  Make a well in the centre of the flour and add the eggs.  Using a fork mix in the eggs then add the melted butter.

Once they are mixed in stir in the buttermilk using a whisk.  When you have made a smooth batter whisk in the milk to loosen it a little. I pour my batter into an old sauce bottle with a wide opening to help control the flow of batter, I find it a lot easier than a ladle or jug. Leave the batter to one side while you cook the bacon.

You can grill the bacon or heat the oven 180C/160 fan.  Lay the bacon rashers out on a baking tray lined with parchment and cook for 15 minutes till browned and slightly crisp.  Heat a non-stick frying pan and brush lightly with oil.


Pour 2 strips of batter into the pan then lay a rasher of bacon on top, drizzle a little more batter over the bacon and cook for 2 minutes then flip over and cook for a further minute.  

Keep warm whilst you cook the remaining dippers and serve with maple syrup


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