Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Blueberry Pancakes with Bacon and Maple Syrup

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes


  • 200g self-raising flour
  • 1 tsp baking powder
  • egg
  • Pinch of salt
  • 300ml JUST MILK
  • A knob of  Stork, melted
  • 150g blueberries
  • 200g streaky bacon
  • Sunflower oil or a little butter for cooking
  • Maple syrup for drizzling

- Large bowl - Whisk - Frying pan



  • Mix together the flour, baking powder and salt in a large bowl.
  • 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 batter. Add the melted butter, and stir in half the blueberries.
  • Cook the bacon until slightly crispy.
  • Heat a small knob of butter in a frying pan over a medium heat. For each pancake take a tablespoon of the batter and drop neatly into the pan. 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 for another 2-3 minutes until golden.
  • Stack the pancakes and place the bacon on top. Drizzle with maple syrup and scatter the blueberries over just before serving.