American Buttermilk Pancakes with Bacon and Maple Syrup

cook 30 mins
Tags: Gluten free
  • 1 egg, beaten
  • 175 ml (6 fl oz) buttermilk
  • 15 g (½ oz) butter, melted
  • 50 g (2 oz) tapioca or rice flour
  • 25 g (1 oz) fine cornmeal
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon sunflower oil
  • 8 unsmoked streaky bacon rashers
  • maple syrup, to serve
  • Whisk together the egg, buttermilk and melted butter. Sift in the flour, cornmeal and bicarbonate of soda and mix together gently – do not over mix.
  • Heat the oil in a frying pan over a medium heat and pour in 3 large spoonfuls of the batter, to give 3 pancakes. Cook for 2–3 minutes, until bubbles start to appear. Flip the pancakes over gently and cook for a further 1–2 minutes. Remove from the pan and keep warm.
  • Repeat with the remaining batter to make a total of 12 pancakes.
  • Meanwhile, cook the bacon under a preheated hot grill for 3–4 minutes on each side until crisp.
  • Serve the pancakes in stacks of 3 topped with the bacon rashers and drizzled with maple syrup.
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