Pancakes have been a breakfast staple for centuries, originating from various cultures that celebrated them as a humble yet versatile dish. In mediaeval Europe, pancakes were made using rich ingredients like eggs and milk before Lent. Today’s berry and bacon pancakes recipe combines the savoury taste of bacon with the sweet burst of berries to create a delightful contrast.
The pairing of salty and sweet introduces a unique twist, perfect for weekend brunches or special occasions. These pancakes are packed with flavour and nutrition.
The berries provide a rich source of antioxidants and fibre, while the bacon adds protein and a satisfying savoury element. You can further customise this recipe by opting for wholemeal flour or a plant based milk substitute to suit dietary preferences. Whether served as a special treat or a midweek breakfast, this recipe offers a balance of indulgence and nourishment. This recipe will make approximately 10-12 pancakes.
Berry and Bacon PancakesTips
- For a lighter option, replace regular bacon with turkey bacon or a plant based alternative.
- Add a dash of cinnamon or vanilla extract to the pancake batter for extra depth of flavour.
- Use fresh berries when in season for the best flavour, but frozen berries work well during the off season and are more cost effective.
- Cook bacon on a lined baking tray in the oven or air fryer or even cooking without excess grease.
- Use a non stick panor use a baking paper to avoid the need for extra butter or oil when cooking the pancakes.
- To make the pancakes fluffier, let the batter rest for 10 minutes before cooking.
Ingredients
- 1 cup plain flour
- 1 tbsp baking powder
- 1 tbsp caster sugar
- 1 egg
- 1 cup milk (or plant based milk)
- 1 tsp vanilla extract
- 100g mixed berries (fresh or frozen)
- 4 rashers of bacon (thinly sliced)
- Butter for cooking (or a light oil substitute)
Directions
- In a large bowl, sift the flour and baking powder. Stir in the caster sugar until well mixed through.
- In a separate bowl, whisk the egg, milk, and vanilla extract together until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms.
- Let the batter rest for 10 minutes.
- Heat a frying pan over medium heat and add a small amount of butter or oil. Once hot, pour a ladle of batter into the pan and scatter a few berries over the top.
- Cook the pancake for 2-3 minutes or until bubbles appear on the surface.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Meanwhile, cook the bacon in a separate pan or bake in the oven at 180°C for 10-12 minutes until crispy.
- Serve the pancakes stacked with bacon on top, adding more berries as garnish.
These berry and bacon pancakes offer the perfect blend of sweet and savoury, making them a versatile dish for any time of day. Enjoy them as they are, or get creative with your own twists by adding different toppings or flavours. Looking for more breakfast inspiration? Try out our Savoury Chickpea Pancakes.
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