Ingredients
350g self-raising flour
2 tsp baking powder
¼ tsp ground cinnamon
Pinch salt
2 tsp caster sugar, plus extra 2 Tbsp
2 free-range eggs
325ml milk
150g buttermilk or natural yoghurt
200g fresh or frozen blueberries
150g frozen pitted cherries
1 tsp cornflour
1 tsp vanilla bean paste
Vegetable oil or olive oil, for frying
200g thick-cut streaky bacon or other bacon of choice
200g mascarpone
Maple syrup, to serve
Method
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To make pancake batter, sift the flour, baking powder, cinnamon and salt into a large bowl. Stir in caster sugar, mixing well.
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Make a well in the centre of the flour mixture. Whisk in eggs, milk and buttermilk until a smooth batter forms. If making ahead (up to one day), cover and chill until ready to cook. If using straightaway, set aside to rest for 20 minutes.
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Put blueberries, cherries, cornflour, extra sugar and vanilla in a medium saucepan. Stir until berries are coated in cornflour. Mix in 1 Tbsp water, then put over high heat and cook, stirring, until mixture boils for 1-2 minutes until syrupy with berries holding their shape. Set aside to cool to room temperature. Serve warm.
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Heat a little oil in large, heavy-based frying pan over high heat. Wipe pan out with kitchen paper, leaving a fine coating of oil on the surface. Retain kitchen paper. Transfer pancake batter to a jug.
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When pan is hot, pour batter evenly into pan, making 3-4 pancakes 7-8cm in diameter, with plenty of space between them. Cook for about 2 minutes until underside is golden, bubbles on surface begin to break and edges begin to set.
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Use an egg slice to flip pancakes carefully. Cook for a further 1-2 minutes. Transfer pancakes to a warm oven tray. Wipe a little more oil around pan using the same kitchen paper. Cook the rest of the batter. You should make about 12 pancakes.
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Meanwhile, heat a large frying pan on high. Cook bacon for 3-4 minutes on each side until golden and crisp. Drain on paper towel and keep warm. If preferred, grill under a preheated grill, turning once.
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When ready to serve, spread a dollop of mascarpone over each pancake. Stack pancakes with berry-cherry fruit and syrup, crispy bacon and a drizzle of maple syrup.
COOK'S TIPS
- As the bacon cooks, brush it with maple syrup for a sticky sweet finish. Turn it regularly so it doesn't burn.
- Pancakes can often turn out oval if poured straight from a bowl. For perfect round pancakes, hold the jug above the pan and pour even amounts in carefully.
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