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Blueberry Pancakes with Bacon


  • For the Pancakes

  • To Serve


  • 1.

    Mix the flour, bicarbonate of soda and sugar together in a bowl.

  • 2.

    In a separate bowl combine one egg with the 50g (2oz) melted butter, milk and cottage cheese then add this to the flour mix and stir together to make a batter.

  • 3.

    Stir in the blueberries.

  • 4.

    Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.

  • 5.

    Repeat until you have used all the batter.

  • 6.

    Meanwhile, poach the four eggs in boiling water for 3-4 minutes and grill the pancetta until crispy.

  • 7.

    Serve two pancakes per person, topped with a drizzle of melted butter, two slices of pancetta or bacon, one poached egg and a drizzle maple syrup.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Blueberry Pancakes with Bacon.


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