Buttermilk pancakes with cinnamon and crispy bacon
Makes: 8 large pancakes
Serves: 4
Prep time: 15 minsTotal time: 
Recipe by Gisela Graham. Recipe photograph by Laura Edwards
Buttermilk pancakes with cinnamon and crispy bacon
Makes: 8 large pancakes
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
641Kcal
Fat
33gr
Saturates
17gr
Carbs
64gr
Sugars
11gr
Fibre
3gr
Protein
21gr
Salt
2.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 60g butter, plus extra for cooking the pancakes
- 8-12 rashers streaky bacon, 2-3 per serving
- 275g plain flour
- 1½ tsp baking powder
- 20g caster sugar
- 300ml carton buttermilk
- 175ml milk
- 1 large egg
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- maple syrup, to drizzle
Step by step
Get ahead
These pancakes are best eaten freshly made, but they can be made up to 2 hours ahead and reheated in a preheated oven (180°C, fan 160°C, gas 4) for 6-8 minutes.
- Preheat the grill to a high setting. Melt the 60g butter and allow it to cool.
- Grill the bacon for about 3-4 minutes each side until really crispy, then keep warm in a low oven.
- Sift the flour and baking powder into a mixing bowl. Add the sugar and a good pinch of salt and mix well.
- In a separate bowl whisk together the buttermilk, milk, egg, vanilla extract and cinnamon. Add the cooled melted butter and whisk again vigorously.
- Slowly blend the wet ingredients into the dry ones, whisking and stirring. Don't overmix once they're combined.
- Heat a frying pan over a low-to-medium heat and melt a little butter in the pan. When it's bubbling, ladle about 4 tablespoons of the pancake mixture into the pan and swirl to make a circle about 15cm in diameter.
- Cook the pancake for 2 minutes. When the edges begin to set, flip the pancake carefully and cook for 2 minutes on the other side. Repeat with the rest of the mixture, to make about 8 pancakes in total. As they are ready, transfer the cooked pancakes to a lined baking tray and keep warm in a low oven (120°C) while you cook the rest.
-
Serve American-style – in piles, topped with a drizzle of maple syrup and rashers of crispy bacon.
Or try these ideas:
Basic pancake recipe
Coconut maple sauce for pancakes
