Buttermilk pancakes with apple, bacon and walnuts
Here are my tips for the perfect fluffy pancake. Once the ingredients are mixed, to keep the pancakes light, don't stir the batter; scoop out spoonfuls gently to add to the frying pan. I also add a little baking powder to the self-raising flour, which helps make them fluffy with crispy edges.
Buttermilk pancakes with apple, bacon, walnuts and spiced maple. Photo: Marcel Aucar
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400g self-raising flour
1 tsp baking powder
70g brown sugar
3 eggs, beaten
2 tbsp melted butter
100ml vegetable oil
1 tbsp butter
1 tbsp sugar
2 granny smith apples, peeled and cut into wedges
8 slices free-range bacon
½ cup walnuts, toasted and roughly chopped
Place the flour, baking powder and sugar in a bowl and mix. Pour the eggs, buttermilk and melted butter into another bowl and mix well.
Add the wet ingredients to the dry and fold in gently.
Place a heavy-based pan over a medium-low heat, add a little vegetable oil and spoon some pancake mix into the pan. It will be very thick so spread it out a little with the spoon. Don't mix the batter again or you will knock the air out of it.
Cook on one side until golden then flip and continue cooking until the pancake feels firm to the touch.
Repeat with the rest of the mix and keep the pancakes warmed on a plate.
Add the butter, sugar and apples to the pan and caramelise the apples until golden then leave in the pan until needed.
Put the bacon on a baking tray and cook under the grill until crisp then keep warm until needed.
To serve, place a pancake on a plate, top with bacon and apple, drizzle with maple syrup and sprinkle with chopped walnuts.
Cooking bacon in the oven or under the grill gives a crisper result with less mess – no frying pan splatter.