Shrove Tuesday and the BEST pancake recipe of 2015

Buttermilk Pancakes with Bacon & Maple Syrup


Buttermilk Pancakes with Maple Syrup

I discovered this recipe on a recent trip to London (after a rather over-indulgent night out!) and I have been hankering after it ever since.

Shrove Tuesday has given me to perfect opportunity to try it at home and share it with the rest of the family.

Be warned, it’s naughty,
but very VERY nice!


Buttermilk Pancakes with Bacon & Maple Syrup

Serves 4
Time 30 mins

Plain flour 110g (4oz)
Baking powder 2 tsp
Bicarbonate of soda ½ tsp
Caster sugar 1 tbsp
Salt ½ tsp
Eggs 2 large, beaten
Buttermilk 284/300ml tub
Butter 25g (1oz), melted, plus extra for frying
Streaky bacon 8 rashers
Maple syrup to serve

1 Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt.

2 Whisk in eggs, buttermilk and butter, taking care not to over-whisk.

3 Heat a non-stick frying pan over a medium heat and add a tiny amount of butter. Pour in 2-3 spoonfuls of batter and cook for 1-2 minutes until bubbles appear and edges start to turn dry.  Flip and cook for 1 minute more, until golden underneath. Keep warm.

Buttermilk Pancakes with Bacon & Maple Syrup

4 Repeat until batter is used up.

5 Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 4-5 minutes, turning halfway through, until crisp. Drain on kitchen paper.

6 Serve pancakes topped with bacon and drizzled with maple syrup.









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