Light and fluffy Blueberry pancakes topped with our organic smoked streaky bacon and a generous drizzle of maple syrup. A balance of sweet and smokey flavours makes this dish an indulgent treat.
1 large egg, beaten
2 tbsp melted butter, let cool slightly
1 tsp salt
135g plain flour
1 tsp baking powder
2 tbsp caster sugar
About a handful of fresh blueberries (when out of season substitute with frozen British blueberries, let thaw before adding to the batter)
Sift the flour and baking powder into a mixing bowl or large jug. Add the salt and caster sugar and evenly mix.
In separate jug, whisk together the milk and egg. Then pour in the melted butter and whisk.
Pour the wet mixture into the dry mixture. Using a fork or a whisk, beat until you have a smooth batter. Now stir in the blueberries, distributing evenly throughout the batter. Don’t worry if they get a little squished they don’t need to stay whole.
Let the batter stand whilst you cook the bacon. Grill, fry or bake your bacon until nice and crispy. Place in the oven on a low heat to keep warm.
Now heat a non-stick frying pan over a medium heat. Add a small amount of butter to the pan. When it's melted, pour or ladle some batter onto the frying pan. The pancake will look too thick but this is how it should be. Wait until bubbles begin to appear on the top of your pancake, then carefully turn it over using a spatula. The cooked side should be a lovely golden colour. Leave the uncooked side of the pancake on the pan for a couple of minutes, until golden in colour. Your pancake should have risen to about a 1cm thickness.
Repeat until you have used all of the batter. If you want to form a stack of pancakes then keep the pancakes warm in the oven on a low heat (with the bacon) until you’re ready to serve. However these pancakes do taste their best fresh from the pan.
Finally, add a few rashers of the streaky bacon and a generous drizzle of maple syrup to each serving. Enjoy!