Cure & Simple - Recipe

The Recipe

Blueberry Pancakes with a Honey Nut Bacon Crunch
Serves: 10 | Cooking time: 40 minutes
  • 280g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 tbsp caster sugar
  • 260ml whole milk
  • 2 large free-range eggs
  • 50g butter, melted
  • 200g fresh blueberries
  • 1 tbsp vegetable oil
  • For the crunch:
  • 40g pecans, roughly chopped
  • 40g walnuts, roughly chopped
  • 25g blanched hazelnuts, roughly chopped
  • 4 rashers Cure & Simple pancetta style bacon, diced
  • 50g honey
  • 30g maple syrup, plus extra to serve
  • Pinch of sea salt
  • Blueberries, to serve
  1. Add the flour, baking powder, salt and caster sugar to a large bowl and whisk to combine. Make a well in the middle of the mixture and crack in the eggs, then slowly pour the milk into the well, whisking all the time until you have a smooth thick batter. Fold in the melted butter and blueberries, then set aside for 5-10 minutes
  2. Place a large frying pan on a low to medium heat and brush the base with a little vegetable oil. Dollop a heaped tablespoon of batter on either side of the pan and cook for around 3 minutes until bubbles start to burst in the middle of the pancakes. Flip and cook for a further 2-3 minutes. Repeat with the remaining batter
  3. Meanwhile, in a separate pan toast all the nuts on a medium heat for 5 minutes until toasty and fragrant. Remove the nuts and then fry the diced bacon in the same pan for 5-10 minutes until lightly crisp. Add the nuts back into the pan along with the honey, maple syrup and a good pinch of sea salt and keep on a gentle heat for 5 minutes, stirring frequently, until it forms a sticky topping
  4. When your pancakes are ready, stack a few on a plate, top with the honey nut bacon crunch, a few blueberries and a good drizzle of maple syrup

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