American Pancakes with Blueberries, Bacon & Maple Syrup
Asked to develop this recipe for a new protein milk on the market, SuperNutrio, it wasn’t difficult to come up with a few dishes to showcase something i think is going to be a huge success.
Always looking for an excuse to have breakfast for dinner, these soft and fluffy pancakes are the perfect solution to begin or end my day.
The most amazing combination of sweet and savoury, with the added bonus of being full of SuperNutrio Whole Milk, these Blueberry American Pancakes make the perfect choice for breakfast or dessert!
Once everything is mixed, get the butter bubbling in the pan, pour in some of the smooth batter with a handful of fresh blueberries, and there’s only a few minutes to wait.
Bacon or no bacon, that’s up to you, but whichever way you choose, stack them high and be generous with the maple syrup.
What You Need
200g Self Raising Flour
200ml SuperNutrio Whole Milk
25g Butter – Melted - Plus extra for cooking
3 Large Eggs
1 tbsp Castor Sugar
1 tsp Baking Powder
Vegetable Oil for Cooking
1 Pack of Streaky Bacon – See Tip Box
1 Punnet of Blueberries
1 Bottle of Maple Syrup
Pinch of Salt
How It’s Done
Bacon
If cooking your own bacon - Heat the grill, and once hot, place the streaky bacon under the hot grill.
Cook until the fat from the bacon has rendered.
Once the bacon is cooked, set it aside on kitchen paper to drain and go cold,
Pancake Batter
Place the flour, sugar, pinch of salt and baking powder into a bowl and mix it together.
Use the back of a spoon to make a well in the flour.
Break the eggs into the well and pour in the SuperNutrio Whole Milk
and the melted butter.
Use a whisk and mix really well until what’s left is a smooth batter.
Set it aside until needed
Cooking
Place 1 tbsp of oil and a knob of butter into a non-stick frying pan.
Heat the pan on a low to medium heat until the butter melts and becomes frothy.
Pour rounds of the batter into the hot pan – See Tip Box
Place a few of the blueberries into the batter – See Tip Box
Let the batter sit and cook until small bubbles appear on the surface and begin to pop – around 2 minutes.
Turn the pancakes over and cook for a further couple of minutes, until a nice golden brown.
Once cooked, remove the pancakes from the pan onto a serving plate – See Tip Box
Repeat the same process with the rest of the batter, making sure to add more oil and butter to the pan.
To Serve
Pile pancakes onto a plate, place a few rashers of the bacon on top and then pour over some of the maple syrup – See Tip Box
Tip Box
Bacon – 1) I use streaky bacon because it cooks up really well and tastes great, but don’t get too hung up on the type of bacon to use. Use whichever bacon you love the best.
2) When too hungry to wait, I often cheat and use pre-cooked shop bought bacon.
Size of pancakes – 1) About 8cm rounds for the pancakes are a great size, but don’t be over precious about how big they are.
2) I use a small ladle to help me pour the batter into the hot pan. It helps keep the pancakes a similar size.
Blueberries – Placing the fresh blueberries into the batter while cooking will let them go soft as it heats up.
Serving Plate – Keep the pancakes warm by loosely covering the plate in foil and letting the plate sit in a warm oven.
Maple Syrup – How much maple syrup you pour over your pancakes is up to you. If you’ve got a sweet tooth, add more.