Ingredients
Method
1.Use a flour sifter to sift the flour and sugar into a large bowl. Break eggs, one at a time, into a small bowl, then pour into a large jug. When all the eggs are in the jug beat them with a whisk until they are mixed. Add the buttermilk and melted butter; whisk them into the eggs. Add the egg mixture to the flour mixture, a little at a time, whisking the batter until smooth before adding the next lot. Continue whisking until all the egg mixture is added and the batter is smooth. Stir the berries into the batter with a wooden spoon. Pour the batter into a large jug.
2.Spray a large heavy-based frying pan with cooking oil. Turn the stove on to medium and heat the pan. Pour 1/4 cup batter for each pancake into the pan (you can cook four at a time). Cook the pancakes until they start to bubble on top; use an egg slide to turn each one over and cook the other side until it is brown. Use the egg slide to lift them out of the pan. Put them on a plate; cover with foil to keep them warm.
3.Repeat step 2 to make 14 more pancakes. Use absorbent paper to wipe out the pan between batches (hold the paper with tongs, so you don’t burn yourself on the hot pan).
4.Meanwhile, spray another large frying pan with cooking oil. Turn the stove on to high and heat the pan. Put the bacon in the pan; cook, turning them over with tongs, until the bacon is crisp and cooked both sides.
5.Put the pancakes on serving plates; pour a little maple syrup over them. Use tongs to take the bacon slices out of the pan and place on the plates with the pancakes.
It is fine to use a 600ml carton of buttermilk for this recipe. The buttermilk makes the pancakes light and fluffy. You can use the same amount of milk instead of the buttermilk, if you like. To make the heartshaped butter to serve with your pancakes, cut butter into thick slices, then use a small heart-shaped cookie cutter to cut hearts out of the butter slices. Make sure the butter is refrigerator-cold and firm.
Note
