Buttermilk blueberry hotcakes
| Serves: | 12 |
Ingredients
- 200 g Dry Cured Wood Smoked Streaky Bacon
- 2 x 120 g tubs blueberries, halved
- 1 tbsp maple syrup
- 4 tsp bicarbonate of soda
- salt
- 400 g cake flour, plus extra for dusting
- 60 g Butter, melted plus extra for frying
- 1 1/2 cups buttermilk
- 3 eggs, separated
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Cooking Instructions
- For the hotcakes, beat the egg yolks with the buttermilk, then add the melted butter.
- Sift in the flour, salt and bicarbonate of soda and mix well.
- On a medium to high heat, melt a little butter in a non-stick frying pan then add a small ladleful of the batter.
- Scatter a few blueberries on the top of the batter, then cook for a few minutes before flipping with a spatula and cooking the other side.
- Repeat until all the batter has been used.
- Serve the hotcakes with maple syrup, blueberries and crispy bacon.
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