Quick recipe finder Blueberry pancakes with bacon
By Simon Rimmer From Saturday Kitchen
Ingredients
For the pancakes
- 200g/7oz self-raising flour
- 1 tsp bicarbonate of soda
- 50g/2oz caster sugar
- 1 egg
- 50g/2oz melted butter
- 250ml/9 fl oz milk
- 125g/4½oz cottage cheese
- 225g/8oz blueberries
- 15g/½oz unsalted butter
To serve
- 8 rashers pancetta or streaky bacon
- 4 eggs
- a little extra butter, melted
- maple syrup
Method
Mix the flour, bicarbonate of soda and sugar together in a bowl.
In a separate bowl combine one egg with the 50g (2oz) melted butter, milk and cottage cheese then add this to the flour mix and stir together to make a batter.
Stir in the blueberries.
Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.
Repeat until you have used all the batter.
Meanwhile, poach the four eggs in boiling water for 3-4 minutes and grill the pancetta until crispy.
Serve two pancakes per person, topped with a drizzle of melted butter, two slices of pancetta or bacon, one poached egg and a drizzle maple syrup.
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