- Plain Flour x 250g
- Baking Powder x teaspoons
- Baking Soda x 1 teaspoon
- Salt x 1 teaspoon
- Granulated Sugar x 2 tablespoons
- Buttermilk x 400ml
- Large Eggs x 2 (lightly beaten
- Vanilla Extract x 1 teaspoon
- Double Cream x 200ml
- Maple Syrup (to serve)
- Salted Butter (for frying)
- Tutti Frutti Jam x 2 tablespoons
Whisk together the dry ingredients in a large bowl. Then whisk in the buttermilk, eggs and vanilla extract until combined (some small lumps are okay). Let the pancake batter rest for 10 minutes. Heat a non-stick pan over medium-high heat. Add a knob of butter to the pan and pour in the mix (one pancake at a time depending on the size of your pan). Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
Heat bacon under the grill or over a medium heat in a non-stick pan. When cooked to your liking brush with Tutti Frutti Jam. Stack the pancakes and cover with whisked double cream, the candied bacon and maple syrup. Warm the Tutti Frutti Jam over a low heat and pour over the pancake stack.
Recipe & Styling: @RobtheSnack