pancakes

INGREDIENTS

  • 7 eggs
  • 450g (3 cups) plain flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon bicarbonate of soda
  • 70g (1/3 cup) caster sugar
  • 560ml (2 1/4 cups) buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 90g unsalted butter, melted
  • 8 rashers streaky bacon
  • Pure maple syrup, to serve

METHOD

Step 1

Preheat oven to 160C/140C fan forced. Separate 3 of the eggs. Sift the flour, baking powder and bicarb into a large bowl. Stir in the sugar. Make a well in the centre. Add the buttermilk, vanilla and egg yolks. Use a balloon whisk to whisk until almost combined. Whisk in the butter (do not overbeat).

Step 2

Use electric beaters to whisk the egg whites in a large bowl until soft peaks form. Fold the egg white through the pancake batter until the mixture is well combined.

Step 3

Heat a large non-stick frying pan over medium-low heat. Grease with butter. Pour 80ml (1⁄3 cup) of the batter into the pan. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 12 pancakes in total.

Step 4

Meanwhile, cook the bacon, in batches, in a large non-stick frying pan over medium heat, turning, for 4-5 minutes or until golden. Transfer to a baking tray. Place in the oven to keep warm.

Step 5

Return the frying pan to medium heat. Cook the remaining eggs for 3-4 minutes for runny yolks or until cooked to your liking.

Step 6

Divide the pancakes among serving plates. Top with the fried eggs and bacon rashers. Top with a good drizzle of maple syrup and season with plenty of pepper.