Saturday morning is my favourite time of the week; the whole weekend stretching far out in front of me, full of opportunities and possibilities for eating. It is a magical time, a time when I come up with some of my most genius of ideas.
The follow recipe, I feel, I will never be able to top. This will be the pinnacle of my life achievements and I’m fine with that. If there was some way to eat this dish for breakfast, lunch and dinner without getting morbidly obese, I would do it.
It’s possible I’ll do it anyway – I could just Skype into work…
Ingredients (Serves 2 hungry people or 3 normal people – makes 8 thick handsized pancakes)
6 slices bacon/300g bacon lardons
300g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
Pinch of salt
Steps to deliciousness
1) Turn on oven to a low temperature – 50 degrees.
2) Fry bacon in a little oil until half cooked, and remove from the pan. Shred – It is easier than shredding them raw. Put back into pan until fully cooked. (Or fry lardons instead.)
3) Wipe pan, or use a new pan and put the butter in to melt.
4) Sieve flour, baking powder and bicarbonate of soda into a bowl. Add a pinch of salt.
5) Crack eggs into a measuring jug. Beat with a fork for a minute.
6) Add buttermilk to the eggs, and beat.
7) Pour most of the liquid into the dry ingredients while whisking. You will end up with a thick, sloppy batter and probably won’t use all the buttermilk/egg.
8) Tip in the fried bacon, and most of the butter, and mix well.
9) Put two/three tablespoons of batter into each pancake.
10) The bacon will prevent the telltale bubbles from rising to the surface, so keep a close eye on the bottom, and when golden brown, flip the pancake
If you are me, the uncooked batter on top will go everywhere.
11) When cooked, place on a plate and into your warm oven. Add a little more butter to the pan, and start on the next batch.
12) Serve with maple syrup, and a steaming cup of hot coffee – and enjoy your Saturday morning.