Cure & Simple - Recipe

The Recipe

Christmas Morning Buttermilk Pancakes with Maple Cinnamon Bacon
Serves: 10 | Cooking time:
  • 200g plain flour
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 300ml buttermilk, at room temperature
  • 100ml milk
  • 1 large free-range egg
  • 40g unsalted butter, melted
  • 1 tbsp vegetable oil or melted butter
  • 7 rashers of Cure & Simple streaky bacon
  • 2 tbsp maple syrup, plus extra to serve
  • Large pinch of cinnamon
  1. Sift the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a large mixing bowl and mix together with a whisk
  2. In a measuring jug, beat together the buttermilk, milk and egg. Gradually add the melted butter, continuing to whisk until it all comes together
  3. Meanwhile, heat a large frying pan on a low to medium heat and brush the vegetable oil or melted butter onto the bottom of the pan
  4. Add the wet ingredients to the dry and mix together very briefly until it has just combined – the odd lump doesn’t matter
  5. When the pan has heated up, add two tablespoons of the mixture to the pan per pancake, leaving room for them to spread a little. You should be able to fit two pancakes in the pan at a time. Cook them on a gentle heat for around 3-4 minutes until bubbles emerge in the middle of the pancake and burst. Then, flip the pancakes over and cook for a further 3 minutes. Repeat until all the batter is used up
  6. While the pancakes are cooking, heat the grill to medium and lay your bacon rashers on a foil-covered baking tray. Brush them all in maple syrup and sprinkle over the cinnamon, then grill for around 4-5 minutes until they are sizzling and golden. Serve immediately with lashings of maple syrup

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef