Because Life is a blend of flavours…

Blueberry and Maple Syrup Pancakes with Bacon

by Sugar et al

I simply love sweet-savory food combinations! When balanced well they can do wonders for your taste buds. What better than fluffy pancakes dripping in maple syrup with crispy salty bacon. And to tie them together juicy blueberries that are bit sweet..a bit tart!

I did tell you about our big Sunday breakfasts and brunches. This is one of the simpler dishes I make for my family with different combinations. With the abundance of seasonal blueberries, I couldn’t have thought of a better addition to my pancakes. I love the way they melt and ooze out when cooked with the batter.

These pancakes are smaller in size than normal ones so you can easily fry two at a time. Smaller stacks work for me. They look cute and cook faster so you can keep the plates coming out quickly when you have guests for brunch. In, Australia, we call them pikelets. You can substitute blueberries with two ripe mashed banana or even a cup of pumpkin puree. These are combinations that I use with the pancake batter.

So do you like food that combines sweet and savory? And which one is your favourite combination?
Without a doubt, Salted Caramel tops my list!


Blueberry and Maple Syrup Pancakes with Bacon (adapted with variation from Good Taste magazine)

11/2 cups plain flour
1 tsp baking powder
2 tbsp castor sugar
1/2 tsp salt
125g blueberries
11/4 cups milk
1 egg, lightly beaten
30 g unsalted butter, melted and cooled
Bacon rashers, to serve
Extra blueberries, to serve
Maple syrup, to serve

Sift the flour and baking powder into a large bowl. Stir in the sugar and salt. Stir in the blueberries. Make a well in the centre and add the milk, egg and butter. Use a metal spoon to stir, until just combined.
Heat a non-stick frying pan over medium-high heat. Grease with butter. Pour 1/4 cup portions of batter into the pan (2 at a time). Cook for 1-2 minutes or until bubbles appear on the surface. Turn and cook for 30 seconds or until cooked through.
Transfer to a plate. Cover with foil to keep warm. Repeat with the rest of the batter.
Serve pancakes with cooked bacon, extra blueberries and maple syrup.

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Sauteed Apricots with Honey, Goat's Cheese and Pine Nuts

8 Responses to “Blueberry and Maple Syrup Pancakes with Bacon”

  1. Sweet and savory together are simply awesome. I do that for out local dishes. Beautiful combo of berries with bacon, both which I seldom use, the former – alright expensive and the later, my other half does not eat.

    I can try the pancakes because I love pancake but again, a fruit which it cheaper over here.

  2. I love sweet and savoury too, I think that’s why I love Thai flavours so much. These pikelets are cute and delicious! I love blueberries in baked goods, they offer the perfect pop of sweet and tart.

    Nazneen xx

  3. Monica says:

    This looks amazing and I too love that sweet/salty combination. I think of chocolate covered pretzels and prosciutto wrapped melon right away. We also love weekend breakfasts and brunch and my son is a huge fan of pancakes with bacon – they might be his 2 favorite foods! You’ve made them merge beautifully here.

  4. Dhanish says:

    I do like the sweet and savoury combo, and that too salted caramel on top of it. Lovely recipe dear :)

  5. What a hearty and delicious breakfast feast, Sonali!

  6. I so want this for breakfast tomorrow morning. They look awesome, love blueberries in pancakes. And nice salty sweet with the bacon.

  7. Liz says:

    Now this looks like a spectacular way to start the day! My hubby makes the big breakfast on Sunday…but it’s always simple bacon and eggs. I think I’ll have to treat him to your beautiful feast :)

  8. Balvinder says:

    Love love love sweet and salty combination in food. Maple syrup and blueberries is a good match for pancakes.Honestly though, I have never eaten bacon so I have no idea how it will taste. But I really love the presentation.

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