Buttermilk pancakes with maple syrup and bacon
In our family we enjoy these buttermilk pancakes with maple syrup or soft honey and a side of crunchy salty bacon. What a combo!
Sometimes I add blueberries to this dough- fresh or frozen both work great. You mix the berries in the flour mixture before adding that to the wet ingredients. And the frozen berries don’t need to be defrosted.
2 large eggs
80 g butter, melted
500 ml buttermilk or keffir
260 g all purpose flour (can replace half with wholegrain flour for a healthier option)
2 tsp baking powder
½ tsp baking soda
2 tbsp sugar (or honey)
Pinch of salt
Olive oil for cooking
For serving
Maple syrup
Bacon, cooked
1. In a medium bowl, whisk together the dry ingredients- flour, baking powder and soda, salt, sugar.
2. In a smaller bowl beat the eggs and add the melted butter. Then slowly mix the buttermilk in as well.
3. Create a pit in the dry ingredients and pour the egg mixture in there. Slowly stir them together and do not overmix. It’s completely fine if some lumps are left as those will mix throughout the cooking process.
4. Grease the frying pan with olive oil and use a tablespoon or ice cream scoop to put the dough on the pan. The number of pancakes you can cook at one time depend on how big of a frying pan you have. Cook on medium heat until golden brown, from both sides.
5. Serve while hot with maple syrup and few bacon strips (or any other condiments you like).
Recipe: Ārija Avota
Photo: Ārija Avota
