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

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. 1

   In a large bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

2. 2

   In another bowl, combine buttermilk and egg yolks. Add the melted butter and mix well.

3. 3

   Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

4. 4

   In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the pancake batter.

5. 5

   Cook the bacon in a skillet over medium heat until crispy. Remove from pan and set aside.

6. 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. 7

   To serve, stack two pancakes on each plate, top with crispy bacon slices, and drizzle generously with maple syrup.