With maple syrup, crispy bacon and fried eggs, these light-as-air pancakes are in very good company! Whether for breakfast, lunch or dinner, theyre sure to be a hit.
- Preheat oven to 160C/140C fan forced. Separate 3 of the eggs. Sift the flour, baking powder and bicarb into a large bowl. Stir in the sugar. Make a well in the centre. Add the buttermilk, vanilla and egg yolks. Use a balloon whisk to whisk until almost combined. Whisk in the butter (do not overbeat).
- Use electric beaters to whisk the egg whites in a large bowl until soft peaks form. Fold the egg white through the pancake batter until the mixture is well combined.
- Heat a large non-stick frying pan over medium-low heat. Grease with butter. Pour 80ml (1⁄3 cup) of the batter into the pan. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 12 pancakes in total.
- Meanwhile, cook the bacon, in batches, in a large non-stick frying pan over medium heat, turning, for 4-5 minutes or until golden. Transfer to a baking tray. Place in the oven to keep warm.
- Return the frying pan to medium heat. Cook the remaining eggs for 3-4 minutes for runny yolks or until cooked to your liking.
- Divide the pancakes among serving plates. Top with the fried eggs and bacon rashers. Top with a good drizzle of maple syrup and season with plenty of pepper.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set