Rudolph pancakes
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Rudolph pancakes
Put the kids in charge of breakfast over the school holidays. After all, who wouldn’t want a pancake stack that resembles everyone’s favourite reindeer? (Apologies Dasher, Dancer and the rest of the gang.) There are quite a few pancakes to make, but the creation and cooking of them isn’t too time consuming, so little (and large) hands can dive in soon after. Just be sure to have a bottle of maple syrup at the ready. I reckon Santa would approve
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (pancake)
Calories
554Kcal
Fat
23gr
Saturates
12gr
Carbs
72gr
Sugars
15gr
Fibre
3gr
Protein
17gr
Salt
1.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 275g plain flour
- 1 ½ tsp baking powder
- 1 tbsp caster sugar
- 1 x 300ml pot buttermilk
- 170ml milk
- 1 medium egg
- 60g unsalted butter, melted and cooled
- 4 unsmoked streaky bacon rashers
- 1 small banana
- 8 blueberries
- 4 raspberries
- maple syrup, to serve (optional)
Step by step
- Sift the flour and baking powder into a large bowl. Stir in the sugar with a pinch of salt. In a separate jug, whisk together the buttermilk, milk and egg. Whisk in the melted butter. Gradually stir the liquid ingredients into the dry until just combined. Set aside.
- Add the bacon to a large cold frying pan and place over a medium heat. Fry for 3-4 minutes on each side until crispy. Transfer to a plate. Pour the fat from the bacon into a bowl and wipe the pan clean. Brush the pan with a little of the bacon fat and place over a medium heat. Once hot, add 2 dessert spoonfuls of the batter to the centre of the pan, spreading out to an approx. 17cm circle. Cook for 2-3 minutes on each side until deeply golden. Transfer to a plate and repeat to make 3 more pancakes of the same size. Keep warm.
- Brush the pan with a little more bacon fat. Add 4 spoonfuls of the batter, in separate dollops, spreading each to an approx. 7cm circle (if your pan isn’t large enough, you may need to do this in batches). Cook for 1-2 minutes on each side until deeply golden. Transfer to a plate.
- Brush the pan with a little more bacon fat. Add 4 spoonfuls of the batter, in separate dollops, gently spreading each to an approx. 11cm oblong shape (if your pan isn’t large enough, you may need to do this in batches). Cook for 1-2 minutes on each side until deeply golden. Transfer to a plate and repeat, making 4 more oblong pancakes of a similar size. (You can freeze the cooked pancakes between sheets of baking paper at this stage.)
- To assemble, put the larger pancakes on plates and the smaller pancakes on top to create the mouths. Add 2 oblong pancakes to the top of the larger pancakes to create ears. Halve the bacon rashers and position between the ears to create antlers. To finish, cut the banana into 8 thick slices and arrange on the pancakes with the blueberries to make eyes, then add the raspberries for Rudolph’s signature nose. Serve with maple syrup, if you like.
