Blueberry Pancakes with Bacon and Maple Syrup

Horray, it’s pancake day in the UK! For one day, the whole of Britain is digging into pancakes – from fluffy American style pancakes to thin, crispy French crêpes and hearty, buckweat galettes – it doesn’t matter what shape or form they have, as long as they’re pancakes!

If you wonder what the idea behind this crazy tradition is, well, it’s actually quite simple: it’s just another designation for Shrove Tuesday – the Christian tradition during which people use up their eggs, butter and milk before the fasting time begins.

You won’t find me fasting anytime soon, but that doesn’t keep me from making pancakes! Any excuse for making pancakes will do! Normally it’s a Sunday morning tradition at mine to make blueberry pancakes, topped with smoked bacon rashers and drizzled with a generous helping of maple syrup… No better weekend indugence than that!

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.

February 21, 2012