Buttermilk Pancakes – Sunny Side Up

Buttermilk Pancakes – Sunny Side Up

  • 20 Mins
  • Serves 2

  • 1 cup Self Raising Flour
  • 1 tablespoons Sugar
  • 1 pinch of salt
  • 1/2 teaspoon Baking soda
  • 1 cup Buttermilk
  • 4 Rashers Streaky Bacon
  • 1 Sunny Queen Free Range egg, separated
  • 2 Sunny Queen Free Range eggs
  • Maple syrup
  • Butter & vegetable oil for cooking
  • Step 1.

    Sieve flour and baking soda into a bowl, add salt and sugar

  • Step 2.

    Separate 1 egg, add buttermilk and only the yolk to the flour mix and gently whisk to combine (do not overmix, a few lumps are okay)

  • Step 3.

    With a whisk, beat the white until firm and foamy and gently fold into the mixture

  • Step 4.

    Using a heavy based non-stick frying pan on medium heat, melt some butter and vegetable oil together

  • Step 5.

    Drop in pancake mix and wait for bubbles to appear in the batter. Flip over and cook for 10-20 seconds. Remove from pan and repeat to use up all the batter. Cover pancakes to keep warm.

  • Step 6.

    Cook the bacon in another pan on medium to high until cooked and crispy. Remove bacon and drain on paper towel. Tip: keep bacon warm in the oven on low (90-100°c temperature)

  • Step 7.

    Wipe out the frying pan, add a small amount of vegetable oil and put over medium heat. Crack 2 eggs into pan and when the whites are mostly set, cover with a lid, and cook until sunny side up

  • Step 8.

    Stack pancakes on a plate, top with sunny side up egg and crispy bacon. Pour maple syrup over to serve

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