Bacon and Maple Syrup Pancakes
By Lydia WilliamsBacon and Maple Syrup are a marriage made in taste bud heaven!!! If you haven’t tried it then your life is incomplete…Go try it now!
serves
6time needed
prep cookingredients
8difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 111g serve |
Qty per 100g |
|
| Energy | 2488kJ | 2245kJ |
| Protein | 27g | 25g |
| Fat,total | 16.6g | 15g |
| -saturated | 6.5g | 5.9g |
| Carbohydrate | 34g | 31g |
| -sugars | 26g | 23g |
| Dietary Fibre | 0.22g | 0.2g |
| Sodium | 543mg | 489mg |
Ingredients
- 12 Bacon 12 rashers
- 2 cups Flour (Plain)
- 3 tsp Baking Powder
- 75 grams Butter melted
- 1 Egg
- 1 1/4 cups Milk
- 1 cup Buttermilk (or just another ¾ cup milk)
- 1 tsp Vanilla Essence
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Method
- Heat frypan over medium to high heat, add bacon cooking for 2 minutes on each side.
- You may need to do this in 2 or 3 batches depending on the size of your frypan.
- Cover and set bacon aside.
- Melt butter in microwave then add to milk, buttermilk, egg and vanilla and whisk together.
- Sift all dry ingredients into a mixing bowl. Pour in wet ingredients mix gradually whisking continuously.
- Place a piece bacon in the center of your frypan and pour pancake batter on top.
- Wait for the bubbles to start popping on pancake batter flip and cook other side until puffy and golden brown.
- Cook in batches over medium heat in butter (yum!) adding a small slice of butter to each batch, if the pan gets sticky.
- Drizzle with maple syrup and serve.
- This will make 12 pancakes and if you can stop at two it will serve 6.