Ingredients Jump to Instructions ↓

  1. 240 g plain flour

  2. 1 tsp bicarbonate of soda

  3. 1 tsp baking powder

  4. 1 tbsp caster sugar

  5. 1 large egg

  6. 500 ml buttermilk , or 500ml milk mixed with

  7. 2 tbsp lemon juice and left to stand for 5 minutes

  8. 150 g porridge oats

  9. 2 tbsp unsalted butter , melted

  10. vegetable oil , for frying

  11. 8-12 rashers unsmoked streaky bacon , grilled until crispy

  12. 1 punnet blueberries

  13. maple syrup , for pouring

Instructions Jump to Ingredients ↑

  1. For the pancakes: make the batter a day ahead. In a big mixing bowl stir together the flour, bicarbonate of soda, baking powder, sugar and a pinch of salt. In a separate bowl whisk the egg and buttermilk, then pour the wet ingredients into the dry flour mixture and stir to combine. Refrigerate overnight.

  2. When you’re ready to cook the pancakes, fold the oats and melted butter into the batter with as few strokes as possible so it isn’t overmixed – it doesn’t matter if there are a few streaks of butter left. Leave to stand for 5 minutes. Lightly oil a heavy-based frying pan or flat griddle pan with vegetable oil. Heat the pan then when it is hot, pour in the batter, keeping the heat low. Use a ladle to scoop in the batter - one that holds about 4 tablespoons or 60ml makes a good-sized pancake. The first side is done when big bubbles appear on the surface and the pancake looks set and is lightly browning around the edges - it will take around 3 minutes and should be golden-brown underneath. Flip them over and cook the other side for a similar amount of time. Cook the batter in batches until it is all used up, oiling the pan between each batch as necessary. The mixture will make about 12 pancakes.

  3. Serve immediately (3 pancakes per person) with grilled bacon, blueberries and maple syrup. If you want to keep the pancakes hot while you make the others, put them in a warm oven, but they’re better served straight from the pan.


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