American pancakes with bacon, maple and blueberries recipe

A classic dish where sweet meets salty – a Where the Pancakes Are bestseller. Source crisp blueberries, good-quality streaky bacon and a pure maple syrup for these.

This batter can be used immediately, but making it a day before (and keeping it in a jug or bowl in the fridge overnight) gets a little fermentation under way. You can add blueberries to the batter if you like, or serve them fresh on the side.

Overview

Prep time
15 mins
Cook time
30 mins
Serves
4

Ingredients
For the pancakes

2 eggs
320g self-raising flour
1 tsp caster sugar
660ml buttermilk or kefir
70ml melted, cooled butter or vegetable oil, plus more for greasing the pan

To serve

streaky bacon rashers
fresh blueberries
pure maple syrup
a little icing sugar

Method

Step 1

Separate 2 eggs and whisk the egg whites in a spotlessly clean bowl until you have a firm and foamy mass. Set aside.

Step 2

Combine 320g self-raising flour, 1 tsp caster sugar and a few pinches of salt in a large bowl. Mix 660ml buttermilk with the egg yolks and gently stir this into the flour and sugar. Add 70ml cooled melted butter or oil and then gently mix in the egg whites.

Step 3

Add a little butter or oil to a large pan over medium (not high!) heat and allow to melt, then add a small scoop of batter for each pancake, cooking them in batches (they should be 1cm thick). Cook until the underside is golden and the top is firming up; be patient, each side will need about 5 minutes. This amount of batter should make 10-12 pancakes.

Step 4

Meanwhile, griddle the bacon rashers to your liking and keep them warm. When the pancakes are ready, serve with the bacon, a scattering of blueberries, a drizzle of maple syrup and a dusting of icing sugar.