Ingredients
10 total- 175 g of self-raising flour
- 0.5 tsp of bicarbonate of soda
- 1 heaped tbsp of golden caster sugar
- 100 ml of plain yoghurt
- 175 ml of whole milk
- 1 large egg, lightly beaten
- 35 g of unsalted butter, melted & cooled
- 250 g of mixed berries, chopping larger strawberries, if using
- 12 rashers of streaky bacon
- 1 drizzle of maple syrup, to serve
Method
6 stepsStep 1
Place the flour, bicarbonate of soda, sugar and a pinch of salt in a medium mixing bowl and use a balloon whisk to combine and then make a well.
Step 2
Add the yogurt, milk, egg and butter and gently whisk to combine into a thick batter. Avoid overworking it as you don’t want the pancakes to become chewy.
Step 3
Heat a large frying pan on a low heat with a knob of butter and a little olive oil. Swirl to coat the bottom of the pan and place heaped tablespoons of batter into it. Drop some berry mix into the pancakes and cook for 4-5 mins until it looks like a skin is forming on top of them and you can see air bubbles appearing. Carefully turn them over and cook for another 2-3 mins until both sides are golden brown. You will need to do this in batches, so remove these pancakes and keep warm.
Step 4
While you’re cooking the pancakes, heat another frying pan and add the streaky bacon. Fry, turning occasionally, until crisp and golden.
Step 5
Serve the stack of pancakes with the bacon and drench in maple syrup. You could also try adding some extra fresh berries heaped on top.
Step 6
Cook’s tip: To freeze, allow the pancakes to cool, interweave with greaseproof paper, stack and wrap tightly in cling film.