Buttermilk Pancakes with Bacon

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Preparation info

  • Difficulty

    Easy

  • For

    16–20

    pancakes

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 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

Method

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.