Buttermilk pancakes with bacon and avocado

Buttermilk pancakes with bacon and avocado
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, oven time 20 min

This proper American pancake recipe creates the lightest, fluffiest pancakes. Serve a stack for a decadent brunch or whip up a batch for Shrove Tuesday.

Nutrition: per serving

Calories
572kcals
Fat
43.6g (13.3g saturated)
Protein
21g
Carbohydrates
24.4g carbs (6.1g sugars)
Fibre
3.3g
Salt
3.2g
Calories
572kcals
Fat
43.6g (13.3g saturated)
Protein
21g
Carbohydrates
24.4g carbs (6.1g sugars)
Fibre
3.3g
Salt
3.2g

For 6 servings

Ingredients

For the pancakes

  • 150g self-raising flour
  • ½ tsp cream of tartar
  • 1 tbsp caster sugar
  • 2 large free-range eggs, separated
  • 284ml carton buttermilk

To serve

  • 12-16 British free-range smoked streaky bacon rashers
  • Knob of butter for frying
  • 2 avocados, sliced and tossed in a little lime juice
  • 200g feta, crumbled

For the coriander-chilli oil

  • 1 red chilli, finely chopped
  • Bunch fresh coriander, leaves roughly chopped, stalks finely chopped
  • 100ml extra-virgin olive oil
  • Juice 1 lime

Method

  1. To make the pancakes, mix the flour, cream of tartar and sugar in a bowl with a large pinch of salt. Make a well in the centre, then drop in the egg yolks and mix. Slowly pour in the buttermilk, stirring constantly, until you have a smooth, thick batter.
  2. Heat the oven to 200°C/fan180°C/gas 6. Put the bacon on a foil-lined baking sheet and cook, turnin once, for 15-20 minutes until crisp. Turn the oven right down once it’s cooked to keep it warm.
  3. Meanwhile, make the oil: put the chilli, coriander and extra-virgin olive oil in a food processor and whizz until you have a bright green, red flecked mixture. Season and add the lime juice. If it’s too thick to drizzle, add a couple of tablespoons of water. Set aside (see Make Ahead).
  4. When the bacon is nearly cooked, whisk the egg whites to soft peaks in a mixing bowl. Gently fold into the batter, starting with a heaped tablespoonful, then continuing in thirds. The batter should be airy.
  5. Heat a large non-stick frying pan. Put a knob of butter on a piece of kitchen paper, then wipe over the pan. The butter should be incredibly thin in the pan – you don’t want any sizzling puddles. Drop heaped tablespoons of the batter into the pan, spreading them out slightly with a spatula. Cook over a medium
  6. heat for 1-2 minutes, lift up the bottoms to check they’re golden, then flip them and cook on the other side for 2 minutes. Put on a plate and keep warm in the oven while you use up the batter. You should have around 12 small pancakes in total.
  7. Stack the pancakes on serving plates, then top with the bacon, avocado and feta. Spoon over a little of the coriander-chilli oil, then serve with the rest of it on the side.

delicious. tips

  1. You can make the coriander-chilli oil up to a day ahead (minus the water) and keep it chilled (it might lose a little of its vibrancy, but it will still taste great).

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    1. Hi Gillian, thanks for your comment. We wouldn’t recommend freezing the pancakes at it would change the density of them after defrosting (they wouldn’t be as light and fluffy as they should be!). Hope that helps.

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