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