Every other Sunday we treat ourselves to pancakes with blueberries and bacon. When I first heard about this recipe to combine blueberries and bacon, I was skeptical, to say the least. Surprisingly to me, this combination of flavors works like a charm. Together with maple syrup and creme fraiche, it brings out the best of each and results in an irresistible, mouthwatering Sunday treat.
INGREDIENTS
(2 servings)
For the pancakes:
200g yogurt
120g self-raising flour
50g sugar
50ml (flaxseed) oil
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
pinch of salt
butter to fry
For the topping:
150g bacon
100g blueberries
100g creme fraiche
maple syrup
Take a large bowl and combine all ingredients for the pancake: flour, sugar, yogurt, oil, egg, baking soda, vanilla extract, and a pinch of salt. Whisk it together well until the dough becomes vicious. The self-rising flour and yogurt will ensure the pancakes will later become a little extra fluffy.
Melt a small piece of butter in a pan. Drop three large spoons of the pancake dough into the pan. Leave enough space in between as the dough will spread out. Fry over medium heat for 2-3min. Turn with a spatula and also fry the other side. Repeat until all your dough is used up. Wipe the pan clean with kitchen towels so your next pancakes won't burn.
In the meantime, fry the bacon slices in a separate pan. You will have to do multiple batches to fry them properly until crisp.
Lastly, assemble the pancakes on a plate. Put some slices of bacon in between the layers. Drop a spoon of creme fraiche on the top. Sprinkle blueberries all over and pour some maple syrup on top.
Enjoy together with a warm cup of coffee.
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