Buttermilk Pancakes with Bacon


Preparation info

  • Difficulty


  • For



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 125 g (4 oz/ΒΎ cup) plain (all-purpose) flour
  • 125 g (4 oz/ΒΎ cup) wholemeal (buck-wheat) flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 500–700 ml (16–21 fl oz/2–3 cups) buttermilk
  • 1 egg
  • 2 tsp vanilla sugar
  • 150 g (5 oz) bacon rashers
  • butter for frying


Combine all ingredients, except the bacon and butter, into a nice batter.

Melt the butter in a non-stick frying pan. Fry 2 slices of bacon on both sides until light brown. Pour a spoonful of batter onto each slice, fry on medium heat until holes form in the pancakes. Turn and allow the other side to colour.

Serve with homemade apple syrup jam.