Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Blueberry Pancakes with Bacon and Maple Syrup

Cooking time: 
10-15 minutes
Preparation time: 
5-10 minutes
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml JUST MILK
  • A knob of Stork tub, melted
  • 150g blueberries
  • 200g streaky bacon
  • Sunflower oil or a little butter for cooking
  • Maple syrup for drizzling
  • To make the pancakes mix together the flour, baking powder and a pinch of salt in a large bowl.
  • Lightly beat the egg together with the milk. Make a well in the centre of the flour and slowly whisk in the milk to make a thick smooth batter. Beat in the melted butter, and stir in half the blueberries.
  • Meanwhile cook the bacon until slightly crispy. Use a pan on the hob for best results, but grilling is fine too.
  • Next heat a teaspoon of oil or small knob of butter in a large frying pan over a medium heat. For each pancake, take around a tablespoon of the batter and drop add neatly to the pan. Each pancake should be around 7cm in diameter. Make three or four pancakes at a time. Cook for about 3 minutes until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.
  • Stack the pancakes and place the bacon on top. Drizzle with maple syrup and scatter the blueberries over just before serving.