The best of both worlds; combine the sweet and the savoury. With the addition of our organic streaky bacon these bacon pancakes from Martha Stewart just got even better.
- 130g plain flour
- 30g caster sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon bicarbonate of soda
- 0.5 teaspoon salt
- 300ml buttermilk
- 30g unsalted butter (melted)
- 1 large egg
- 8 rashers of organic streaky bacon from Helen Browning’s
- Maple syrup to serve
Preheat oven to 200C. In a bowl, whisk together flour, sugar, baking powder, bicarbonate of soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining. Set aside.
In a frying pan, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from the frying pan.
Heat the frying pan over a medium pan. Pour 1 tablespoon of batter into skillet and top with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with maple syrup, if desired.