Walnut Grove Recipes

Buttermilk Pancakes with Smoked Bacon & Maple Syrup

Serves 4

Ingredients

• 130g all purpose flour
• 2 tsps white sugar
• ½ tsp salt
• ½ tsp baking powder
• 3/4 tsp baking soda
• 185ml buttermilk
• 62 ml milk
• 1 large egg separated
• 2 tbsp melted butter
• vegetable oil (for oiling the frying pan/skillet)
• 20 rashers of smoked bacon

Method

1. Mix dry ingredients together in a large mixing bowl, whisk egg white in a small bowl and add buttermilk and milk to egg white.

2. In a small bowl mix egg yolk and melted butter together then add to milk mixture, whisk until just combined. Add liquid to the dry ingredients and whisk together until it is a smooth batter

3. Heat large frying pan (preferably either non-stick or cast iron) over a medium to high heat. Add 5 rashers of bacon to frying pan and cook until golden brown, arrange bacon evenly on frying pan then pour batter over the bacon.


4. Leave to fry for a minute or so, until golden brown, brush the uncooked side of the pancake with butter then turn it over, continue to cook until golden brown then serve with lashings of maple syrup!


5. Repeat for remaining pancakes

Serving Suggestions

Makes lovely light lunch, we love it for Sunday brunch with good strong coffee! Obviously also great for breakfast. We use our own Maple smoked bacon however not everyone will have a smoker to make their own bacon; any good quality smoked bacon will be fine.

Advanced prep

The batter can be made up to a day or two in advance and kept in the fridge. It is always best made at least an hour or two before cooking so the flour can relax. The rest needs to be cooked to order.

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