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Cherry pancakes with bacon
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Serves: 4 (makes 12 pancakes)
125g self-raising flour
1 tsp baking powder
¼ tsp salt
2 tbsp maple syrup, plus extra to serve
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.
This recipe was first published in July 2018.