Better Homes and Gardens (Australia)
You’re gonna LOVE THE BACON!
These pancakes are stunners at brekkie or anytime. Make them big or make them small but just make them – then serve with layers of deliciousness!
FLUFFY PANCAKES WITH BERRY-CHERRY SYRUP
Whip up these more-ish pancakes following our easy step-by-step recipe and pile them high with mascarpone, berries, mouthwatering fruity syrup and the twist – crispy bacon. Yum!
Preparation time 10 mins plus 20 mins resting
Cooking time 20 mins Makes 12
350g self-raising flour
2 tsp baking powder
1/4 tsp ground cinnamon
Pinch salt
2 tsp caster sugar, plus extra
2 Tbsp 2 free-range eggs
325ml milk
150g buttermilk or natural yoghurt
200g fresh or frozen blueberries
150g frozen pitted cherries
1 tsp cornflour
1 tsp vanilla bean paste Vegetable oil or olive oil, for frying
200g thick-cut streaky bacon or other bacon of choice
200g mascarpone
Maple syrup, to serve STEP 1 To make pancake batter, sift the flour, baking powder, cinnamon and salt into a large bowl. Stir in caster sugar, mixing well.
STEP 2 Make a well in the centre of the flour mixture. Whisk in eggs, milk and buttermilk until a smooth batter forms. If making ahead (up to one day), cover and chill until ready to cook. If using straightaway, set aside to rest for 20 minutes.
STEP 3 Put blueberries, cherries, cornflour, extra sugar and vanilla in a medium saucepan. Stir until berries are coated in cornflour. Mix in 1 Tbsp water, then put over high heat and cook, stirring, until mixture boils for 1-2 minutes until syrupy with berries holding their shape. Set aside to cool to room temperature. Serve warm.
STEP 4 Heat a little oil in a large, heavy-based frying pan over high heat. Wipe pan out with kitchen paper, leaving a fine coating of oil on the surface. Retain kitchen paper. Transfer pancake batter to a jug.
STEP 5 When pan is hot, pour batter evenly into pan, making 3-4 pancakes 7-8cm in diameter, with plenty of space between them. Cook for about 2 minutes until underside is golden, bubbles on surface begin to break and edges begin to set.
STEP 6 Use an egg slice to flip pancakes carefully. Cook for a further 1-2 minutes. Transfer pancakes to a warm oven tray. Wipe a little more oil around pan using the same kitchen paper. Cook the rest of the batter. You should make about 12 pancakes.
STEP 7 Meanwhile, heat a large frying pan on high. Cook bacon for 3-4 minutes on each side until golden and crisp. Drain on paper towel and keep warm. If preferred, grill under a preheated grill, turning once.
STEP 8 When ready to serve, spread a dollop of mascarpone over each pancake. Stack pancakes with berrycherry fruit and syrup, crispy bacon and a drizzle of maple syrup.