South African Brunch Delight: Buttermilk Pancakes with Bacon and Maple Syrup

Allergens

Eggs, Dairy (Buttermilk)

Ingredients

• 1 1/2 cups all
• purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 1 3/4 cup buttermilk
• 2 large eggs, separated
• 2 tbsp unsalted butter, melted and cooled
• 6 slices thick
• cut bacon
• 1/2 cup pure maple syrup

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
2. In another bowl, combine buttermilk and egg yolks. Add the melted butter and mix well.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the pancake batter.
5. Cook the bacon in a skillet over medium heat until crispy. Remove from pan and set aside.
6. Heat a non stick griddle or frying pan over medium heat. Pour 1/4 cup portions of batter onto the griddle, cooking until bubbles appear on the surface and edges are golden brown. Flip and cook the other side. Repeat for all pancakes.
7. To serve, stack two pancakes on each plate, top with crispy bacon slices, and drizzle generously with maple syrup.

Chef’s Insight

To achieve the perfect pancake texture, avoid overmixing the batter and use a non-stick griddle or frying pan to prevent sticking.

Notes

Adjust the sweetness of the dish by using more or less maple syrup to taste. - Serve with fresh fruit on the side for a well-rounded meal.