Cherry pancakes with crispy bacon
Makes: 8-10
Prep time: 15 minsTotal time: 
Photographs by Brett Stevens
Cherry pancakes with crispy bacon
Makes: 8-10
Prep time: 15 minsTotal time: 
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Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 125g plain flour
- 1 tsp baking powder
- a pinch of ground cinnamon
- 25g polenta
- 1 tbsp caster sugar
- a pinch of salt
- 2 medium eggs
- 150g Greek yogurt
- 50ml milk
- 200g frozen dark, sweet cherries (defrosted and drained)
- a knob of butter, for frying
For the topping
- 8 rashers streaky bacon
- 8 tbsp Greek yogurt
- 4 tbsp clear honey
Step by step
- Sift the flour, baking powder and a pinch of ground cinnamon into a large bowl. Mix in the polenta, caster sugar and a pinch of salt. Beat together the eggs, Greek yogurt and milk, and whisk into the dry ingredients. Stir in the cherries (defrosted and drained). Fry tablespoons of the batter in sizzling butter for 2-3 minutes on each side until golden. Top with Greek yogurt, crisp bacon and a drizzle of honey.
