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    Cherry pancakes with bacon

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    Cherry pancakes with bacon

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4 (makes 12 pancakes)


    125g self-raising flour
    1 tsp baking powder
    ¼ tsp salt
    2 tbsp maple syrup, plus extra to serve
    125ml milk
    1 Waitrose British Blacktail Large Free Range Egg, lightly beaten
    2 tbsp (25g) melted butter, cooled slightly, plus extra for cooking
    200g Waitrose Lusciously Sweet And Juicy Cherries, halved and pitted
    8 rashers streaky bacon or pancetta


    1. Put the flour, baking powder and salt into a large bowl. Whisk in the maple syrup, milk and egg to make a thick batter. Fold in the butter, then the cherries.

    2. Warm a large frying pan over a medium heat and add a little butter to coat the base. Reduce the heat to low, then spoon in enough batter to make 4 x 8-10cm pancakes. Cook for 3 minutes or until the top bubbles, then flip over and cook for a further 1 minute until golden. Keep warm. Repeat with the remaining batter, adding more butter if needed.

    3. Return the frying pan to a high heat. Fry the streaky bacon on both sides until crispy. Serve with a stack of pancakes and extra maple syrup.

    Cook’s tip For a vegetarian option, serve with soft goat’s cheese and honey in place of the bacon and maple syrup.

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