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Brunch Pancakes


  • For the pancakes

  • 200g (7oz) plain flour

  • ½ tsp bicarbonate of soda

  • 25g (1oz) caster sugar

  • 2 large eggs, beaten

  • 280ml (10floz) buttermilk

  • 2-3 tbsp milk, if needed

  • 50g (1oz) butter for frying

  • For the maple syrup bacon

  • 500g (1lb 2oz) streaky bacon rashers

  • 4-5 tbsp maple syrup

  • To serve

  • 4 tbsp cranberry sauce


  • For the pancakes:

  • 1.

    Place the flour in a mixing bowl with the bicarbonate of soda and caster sugar.

  • 2.

    Make a well in the centre and add the eggs and buttermilk.

  • 3.

    Whisk together to make a smooth batter, adding a little extra milk if needed.

  • 4.

    Heat a frying pan until almost smoking; add a dot of butter, then pour on about 1 large tablespoon mixture to make one pancake.

  • 5.

    Cook for 2-3 minutes until golden, then turn over and cook another minute or so on the other side.

  • 6.

    Repeat with all the remaining mixture.

  • For the maple syrup bacon:

  • 1.

    Dry fry the bacon until crispy, add the maple syrup and stir the bacon in the syrup as it boils, making sure that the syrup does not burn.

  • 2.

    Cook for 3-4 minutes until the syrup is reduced to a sticky syrup.

  • 3.

    Place on a plate and allow to cool.

  • To Serve:

  • 1.

    Serve the pancakes warm with a little butter, the cranberry sauce and bacon.

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