Recipe Gallery

Blueberry Pancakes with Bacon and Maple Syrup

These are my favourite pancakes of all time: thick blueberry pancakes with bacon and maple syrup

If you have any doubts about the pancake/bacon combination – don’t! It’s the best combination in the world, mixing the world’s best sweet and salty flavours, as well as adding a crispy texture to this fabulous breakfast. I have converted many a sceptic with this fabulous recipe, so go on, I dare you!

For these pancakes you can use fresh or frozen blueberries. If you decide to use the frozen variety (which is quite handy during the winter), take the blueberries out before you make the batter, so that they have the time to thaw a bit before you cook them. They’ll quickly heat up in the pan though, so don’t worry if you forgot to take them out of the freezer in time. Also, don’t add them into the batter unless you don’t mind purple swirls tainting your dough. It’s easiest to dot the blueberries on the pancake batter in the pan.

Find more pancake recipes here in my recipe archive.

Ingredients

Makes enough for 4 (around 12 pancakes)

30g butter
1 packet vanilla sugar (or 1 tbsp sugar and a few drops vanilla essence)
2 eggs
225g flour
1 tbsp baking powder
1 pinch of salt
300ml milk
two handfuls of blueberries (fresh or frozen)
8 pancetta slices or slices of smoked bacon
maple syrup to serve

Method

Melt the butter and mix in a bowl with the vanilla sugar and eggs.
Mix the flour, baking powder and salt and add to the butter mix. Gradually add the milk and beat into a smooth batter.

Set the batter aside and let it rest for 20 minutes.

Meanwhile, fry the pancetta in a dry pan until golden brown and crispy. Lay it on absorband kitchen paper.

For the pancakes: melt a knob of butter in a pan, add a few spoonfuls of batter into the pan and dot each pancake with a few blueberries. Cook the pancakes over a medium heat until they start ‘bubbling’ on the surface. Once a few small bubbles appear, you know the pancakes are ready to be turned. Cook for another minute on the other side.

Stack the pancakes up on a plate, top with pancetta rashers and pour some maple syrup over it all.