Author:
Serves: Serves 4
Ingredients
For the bacon butter
  • 1 rasher of streaky bacon
  • 100g / 1 stick minus 1 tbsp butter
For the pancakes
  • 3 tbsp / 50g butter
  • 1 + ½ cups / 225g plain flour
  • 2 tsp baking powder
  • 1 tbsp caster sugar
  • pinch of salt
  • 1 + ½ cups / 375ml milk
  • 3 eggs
  • To serve: maple syrup, blueberries
Instructions
  1. To make the butter, place the bacon into a cold, non-stick frying pan and place over a medium heat. Bring up to the heat, to let the fat render out, and then cook the bacon on both sides until very crisp. Drain and discard the fat, and set the bacon aside to cool.
  2. When the bacon is cool, chop the bacon into tiny shards and then mix and knead into the butter. Shape into a log, wrap in baking paper and store in the fridge for up to 3 days, or the freezer for a month.
  3. To make the pancakes, melt the butter and set aside.
  4. Place the flour, baking powder, sugar and salt into a large mixing bowl and stir to combine. Add in all the flour, then separate the eggs, placing the whites into another mixing bowl, and the eggs into the flour-milk mixture.
  5. Stir the eggs and milk into the flour with a wooden spoon - don't worry about lumps. Stir in the melted butter.
  6. Whip the egg whites until foamy, not even to soft peaks, just foamy, and then fold into the batter.
  7. Heat a non-stick frying pan over a medium heat, and cook the pancakes in a dry pan, waiting until bubbles form on one side, then flip and cook until golden and gorgeous.
  8. Serve with a slice of bacon butter, maple syrup and blueberries.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/08/diner-style-pancakes-bacon-butter.html