Buttermilk Pancakes – Sunny Side Up
- 1 cup Self Raising Flour
- 1 tablespoons Sugar
- 1 pinch of salt
- 1/2 teaspoon Baking soda
- 1 cup Buttermilk
- 4 Rashers Streaky Bacon
- 1 Sunny Queen Free Range egg, separated
- 2 Sunny Queen Free Range eggs
- Maple syrup
- Butter & vegetable oil for cooking
-
Step 1.
Sieve flour and baking soda into a bowl, add salt and sugar
-
Step 2.
Separate 1 egg, add buttermilk and only the yolk to the flour mix and gently whisk to combine (do not overmix, a few lumps are okay)
-
Step 3.
With a whisk, beat the white until firm and foamy and gently fold into the mixture
-
Step 4.
Using a heavy based non-stick frying pan on medium heat, melt some butter and vegetable oil together
-
Step 5.
Drop in pancake mix and wait for bubbles to appear in the batter. Flip over and cook for 10-20 seconds. Remove from pan and repeat to use up all the batter. Cover pancakes to keep warm.
-
Step 6.
Cook the bacon in another pan on medium to high until cooked and crispy. Remove bacon and drain on paper towel. Tip: keep bacon warm in the oven on low (90-100°c temperature)
-
Step 7.
Wipe out the frying pan, add a small amount of vegetable oil and put over medium heat. Crack 2 eggs into pan and when the whites are mostly set, cover with a lid, and cook until sunny side up
-
Step 8.
Stack pancakes on a plate, top with sunny side up egg and crispy bacon. Pour maple syrup over to serve
