Blueberry yoghurt pancakes with maple glazed bacon

Sorry I didn’t post last week, but I was on holibobs in Pembrokeshire! It was (apart from the 8 hour drive times two – that was challenging) simply brilliant. I have decided I want to live by the sea. (That’s how I work. I go somewhere for a week and decide – based entirely on holiday conditions – that’s where I want to live. I still mourn the fact that I don’t live in San Francisco, never quite got over that place.) Granted, I saw Pembrokeshire in the most amazing roasting sunshine every day, which helps. And we also stayed in a stunning former mill, decorated in a coastal shabby chic style with a mixture of antiques and coastal bits and bobs. I just mooned constantly over the interiors, every day (“even the washing basket is pretty!”). That was probably quite irritating for my holiday companions. We were with good friends who also have kids, so ours were in heaven, waking every day to immediate playing. They woke late, went to bed late, hardly bathed, toasted marshmallows at night around the bonfire. Needless to say, they did not want to come home!

So as a result, I don’t have anything current to post for you, which is very… unprepared… of me. BUT I do have this recipe, which I created for Kiddicare a little while back. They won’t mind me sharing it with you. It is a lovely weekend brekkie (one I actually made whilst on hols which made me think of it) that takes only a few minutes to whip up. The pancakes are fluffy and light, American style, and the blueberries weep into the batter which makes them so pretty. The bacon glazed with maple syrup is seriously awesome. My amounts here will make just enough for 2 adults and 2 kids. You might want to double it, as they tend to go down pretty well with adults as well as kids – and the worst thing in the world is running out before everyone’s had their fill. You won’t be popular if that happens…

Serves: 2 adults and 2 small children (makes 6 x 14cm diameter pancakes)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients:
About 200g blueberries
115g plain flour 
25g granulated sugar
1 heaped teaspoon of baking powder
½ teaspoon salt
250ml natural yoghurt (or Greek)
25g butter, melted
2 eggs
More butter, for frying (about 2 tablespoons)
A little milk, to loosen if required
For the bacon:
8 rashers of good quality streaky bacon
3 tablespoons of maple syrup, to glaze
To serve:
Maple syrup
Icing sugar
Instructions:
  1. Measure out all your dry ingredients (flour, salt, sugar and baking powder) and mix in a large bowl.
  2. Measure out and mix all your wet ingredients (yoghurt, melted butter – let it cool a little – and eggs).
  3. Add your wet to dry and whisk gently. You don’t want to over-mix – when it comes to making pancakes, lumps are good, believe it or not!
  4. If making the night before, keep this mixture in the fridge overnight (without salt though, as it breaks down the eggs and will make the mixture separate and become too runny – add your salt just before making if preparing in advance).
  5. Fold in blueberries. Set aside until ready to cook.
  6. Preheat your grill to very hot.
  7. Heat 1 tablespoon of butter in a large frying pan – a medium to high heat is best when making pancakes but adjust at your discretion. Swirl and wait until it’s hot and frothing. Then ladle (or pour using a jug – a ladle’s worth is about 4 tablespoons) into the pan. I do 3 at a time as my frying pan is quite large.
  8. Whilst the first lot of pancakes are cooking. Place the bacon rashers under the preheated grill.
  9. Once little holes start to appear, have a little look to see if they are done, then carefully turn them over (they take between 3-5 minutes on each side).
  10. Once the bacon is almost done, after about 5 minutes, brush very generously with maple syrup and pop back under for a few more minutes.
  11. Remove the first lot of pancakes and keep them warm under the bacon in the grill. Melt more butter and cook the remaining 3 as before.
  12. Turn the bacon over and cook on the other side for a few minutes. Again, just before they are done on that side brush with maple syrup.
  13. Flip the second lot of pancakes.
  14. Take the bacon out and brush one more time, generously, with maple syrup. Remove and set aside. 
  15. Serve 2 per adult with 2 rashers of bacon on top, a sprinkle of icing sugar, and an extra glug of maple syrup. 
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6 Comments

  1. July 29, 2014 / 10:22 pm

    Wanting to keep the holiday vibe alive, I made these for brunch on Sunday.. Who knew yoghurt in pancakes could be sooo, good? Happy days! x

  2. July 30, 2014 / 10:04 am

    Wow, yummy… this is mouthwatering. are you sure 250ml natural yoghurt would be enough?

  3. July 30, 2014 / 10:20 am

    Hi! Yeah they are probably one of my very favourite things to eat. I came late in life to the whole pancakes / bacon / blueberries / maple syrup combo but I have made up for it in how often I eat it now! : )

  4. July 30, 2014 / 10:21 am

    Hi holiday-buddy!! ; ) Yes the ones I made on holiday weren't quite as perfect as the ones in the pic – I blame the electric hob!!! XXX

  5. July 30, 2014 / 10:23 am

    Hi – yes it definitely is… but feel free to make the batter more viscous by using a little milk too to get the desired consistency you want. I like a thick batter to make American style pancakes rather than thinner flatter English style ones. The amounts stated here don't make that many, like 2 pancakes each for adults and one each for kids. So I would say double up on the whole recipe if you want to have plenty. : )

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