Fluffy pancakes with blueberries and bacon
These pancakes are light enough to float off the plate. Brunch is a meal often enjoyed with wine. So what should one pour? If in doubt, my recommendation is to serve bubbles — especially fruity ones with a little acid to brighten the flavours of food instead of overwhelming them. Here the blueberries and the pomegranate syrup marry well with the raspberry flavours in a sparkling pinot noir such as Marlborough’s Söderberg Rouge Fête.
For the pancakes
|1 cup||Plain flour|
|1 tsp||Baking powder|
|¼ tsp||Baking soda|
|1 Tbsp||Caster sugar|
|2 Tbsp||Canola oil|
|1 Tbsp||Table spread|
- Sift the flour, baking powder, baking soda, salt and caster sugar into a large bowl.
- Whisk the egg in another bowl until smooth then whisk in the buttermilk. Stir into the flour mixture. It should be slightly lumpy.
- Lightly grease a large non-stick frying pan with the table spread.
- Heat on medium. Drop ¼ cups of the batter into the frying pan. Spread each into an approximately 8cm round. Cook until bubbles appear on the surface. Flip over and cook the other side, until golden.
- Meanwhile, pan-fry or microwave the bacon until cooked.
- Layer 2 rashers of bacon and some blueberries between 2 pancakes. Top with more blueberries and dust with icing sugar. Repeat. Serve the pomegranate syrup on the side.