Blueberry yoghurt pancakes with maple bacon: a fab Father’s Day treat courtesy of our foody blogger Rachel who writes the excellent Well Worn Whisk.
I’ll be honest with you; I normally don’t get my husband and father of two a present for Father’s Day; if he’s lucky he gets a cute card ‘from the children’. But now the kids are getting older – Artie’s nearly 4 – I want them to understand that it’s nice to show your appreciation to loved ones by going out of your way to do something out of the ordinary for them. And so it is that I will be making this stupendously easy, really rather special breakfast for him on Sunday June 15th.
If your kids are old enough and capable of helping, do get them involved, it’s really fun for them to see their efforts come to fruition. You can make the batter the night before for ease – but leave out the salt and blueberries until just before you make them. Double up quantities if there’s more than two adults and two small children eating. You won’t have any leftovers, I promise!
Serves: 2 adults and 2 small children (makes 6 x 14cm diameter pancakes)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
115g plain flour
25g granulated sugar
1 heaped teaspoon of baking powder
½ teaspoon salt
250ml natural yoghurt
25g butter, melted
More butter, for frying (about 2 tablespoons)
For the bacon: 8 rashers of good quality streaky bacon
3 tablespoons of maple syrup, to glaze
To serve: maple syrup and icing sugar
1. Measure out all your dry ingredients (flour, salt, sugar and baking powder) and mix in a large bowl.
2. Measure out and mix all your wet ingredients (yoghurt, melted butter – let it cool a little – and eggs).
3. Add your wet to dry and whisk gently. You don’t want to over-mix – when it comes to making pancakes, lumps are good, believe it or not! If making the night before, keep this mixture in the fridge overnight (without salt though, as it breaks down the eggs and will make the mixture separate and become too runny – add your salt just before making if preparing in advance).
4. Fold in blueberries. Set aside until ready to cook.
5. Preheat your grill to very hot. Heat 1 tablespoon of butter in a large frying pan – a medium to high heat is best when making pancakes but adjust at your discretion. Swirl and wait until it’s hot and frothing. Then ladle (or pour using a jug – a ladle’s worth is about 4 tablespoons) into the pan. I do 3 at a time as my frying pan is quite large.
6. Whilst the first lot of pancakes are cooking. Place the bacon rashers under the preheated grill. Once little holes start to appear, have a little look to see if they are done, then carefully turn them over (they take between 3-5 minutes on each side).
7. Once the bacon is almost done, after about 5 minutes, brush very generously with maple syrup and pop back under for a few more minutes.
8. Remove the first lot of pancakes and keep them warm under the bacon in the grill. Melt more butter and cook the remaining 3 as before.
9. Turn the bacon over and cook on the other side for a few minutes. Again, just before they are done on that side brush with maple syrup.
10. Flip the second lot of pancakes. Take the bacon out and brush one more time, generously, with maple syrup. Remove and set aside.
12. Serve 2 per adult with 2 rashers of bacon on top, a sprinkle of icing sugar, and an extra glug of maple syrup.
And a big sloppy kiss too, of course.