Maple Bacon Pancakes

I think Shrove Tuesday genuinely might be my favourite holiday. Lawrence recently requested to have pancakes as our “special” breakfast on a Saturday morning, and I’m more than happy to do that. I love the flavour combinations you can create with pancake batter, plus all of the delicious toppings.

I have three pancake recipes to share with you for Shrove Tuesday, the first of which is this Maple Bacon delight. Lawrence had versions of these on his recent trip to Amsterdam and I couldn’t wait to see if I could recreate them at home. The sweet/salty combination is what breakfast dreams are made of, with the buckwheat flour adding terrific texture to each bite. Don’t be miserly with your maple, and definitely use the real deal. Not a recipe for everyday use, but definitely Saturday-morning worthy.

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Maple Bacon Pancakes

Makes 3

100g buckwheat flour

1 medium egg (organic)

250ml organic milk

3 rashers of bacon for each pancake

Add your flour to a mixing bowl. Break in the egg to a jug, mix with a fork, then add the milk. Pour the milky egg into the flour gradually, whisking as you go. Leave aside whilst you cook the bacon.

I’m not going to tell you how to cook bacon, a hot pan is all I can really suggest. Trim the fat once it is cooked, or not, as I said, your call. Lay three cooked pieces on your pancake pan and ladle batter around it. Cook until little bubbles appear on the surface, then be brave, flip!

Repeat with the remaining bacon and batter, keeping the cooked cakes warm in a moderate oven whilst you do so.

Tomorrow’s pancake is the vegetarian option, which is just as decadent and delicious. Then on Tuesday, I’ve got a sweet treat to share, though it’s not a combination you might expect. What’s your favourite pancake? Tell me all about the batter and toppings so I can live vicariously through you. Catch more pancake pics over on Instagram @boowholefoods or read my foodie adventures on Twitter @boo_wholefoods

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