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Baked buttermilk pancake, four ways
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180g plain flour
11/2 tsp baking powder
3/4 tsp bicarbonate of soda
3/4 tsp ground cinnamon
2 British Blacktail Medium Free Range Eggs, beaten
30g unsalted butter, melted, plus extra for greasing
50g Rowse Squeezy Honey, plus extra for drizzling
1 Granny Smith apple, peeled, cored and chopped
30g Whole Earth Smooth Peanut Butter
5 strips cooked British crispy bacon rashers, chopped
1 tbsp No.1 Canadian Maple Syrup No.2 Amber, plus extra for drizzling
1 Essential Fairtrade Banana, thinly sliced
40g dark chocolate chips
1. Preheat the oven to 220ºC, gas mark 7. Place a 34x24cm roasting tin in the oven to heat up. In a large bowl, mix the flour, baking powder, bicarbonate of soda, 1/4 tsp cinnamon and a pinch of salt. In a separate bowl, beat together the buttermilk, eggs, melted butter and honey, then pour into the flour mixture and stir until combined. Leave to stand for 5 minutes.
2. Meanwhile, mix the apple and 1/2 tsp cinnamon and set aside. Melt the peanut butter for 30 seconds in the microwave, then set aside.
Mix the bacon and the maple syrup together and set aside. Take the preheated roasting tin and grease the base and sides with the butter. Pour the batter evenly into the hot tin.
3. Stir half the apple mixture into the top right quadrant, then top with the remaining apple. Stir half the bacon mixture into the bottom
right quadrant, then top with the remaining bacon. Top the bottom left quadrant with banana slices. Into the remaining quadrant, stir in half the peanut butter and chocolate chips, then drizzle with the remainder.
4. Bake for 15 minutes until risen and golden. Remove from the oven and leave for 3 minutes before slicing. Serve drizzled with extra honey
and/or maple syrup.
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