Login to Trade Area

Gisela’s Buttermilk Cinnamon Pancakes with Crispy Bacon and Blueberries

Gisela’s Buttermilk Cinnamon Pancakes with Crispy Bacon and Blueberries
December 20, 2018 Gisela Graham Team

Products featured: Plum Pudding Bone China Mug, (32941) Small Jug (32947) & Oblong Plate (37717)

 

It’s a long-standing tradition in Gisela’s household that American-style buttermilk pancakes are a MUST on Christmas morning! Gisela reveals her recipe for her infamous buttermilk cinnamon pancakes with crispy bacon and blueberries:
What you need:
  • 60g butter, plus extra for cooking the pancakes
  • 8-12 rashers streaky bacon, 2-3 per serving
  • 275g plain flour
  • 1½ tsp baking powder
  • 20g caster sugar
  • 300ml carton buttermilk
  • 175ml milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ tsp ground cinnamon
  • maple syrup, to drizzle
  • punnet of blueberries, to serve
Step-by Step Guide
  1. Preheat the grill to a high setting. Melt the 60g butter and allow it to cool.
  2. Grill the bacon for about 3-4 minutes each side until really crispy, then keep warm in a low oven.
  3. Sift the flour and baking powder into a mixing bowl. Add the sugar and a good pinch of salt and mix well.
  4. In a separate bowl whisk together the buttermilk, milk, egg, vanilla extract and cinnamon. Add the cooled melted butter and whisk again vigorously.
  5. Slowly blend the wet ingredients into the dry ones, whisking and stirring. Don’t overmix once they’re combined.
  6. Heat a frying pan over a low-to-medium heat and melt a little butter in the pan. When it’s bubbling, ladle about 4 tablespoons of the pancake mixture into the pan and swirl to make a circle about 15cm in diameter.
  7. Cook the pancake for 2 minutes. When the edges begin to set, flip the pancake carefully and cook for 2 minutes on the other side. Repeat with the rest of the mixture, to make about 8 pancakes in total. As they are ready, transfer the cooked pancakes to a lined baking tray and keep warm in a low oven (120°C) while you cook the rest.
  8. Serve American-style – in piles, topped with a drizzle of maple syrup, rashers of crispy bacon and a sprinkling of blueberries.