Blueberry Pancakes with Bacon

Fluffy cottage cheese pancakes packed with blueberries, topped with crispy pancetta, poached eggs, and a sweet maple syrup drizzle.

Savory Bacon Breakfast Pancakes Sweet Blueberries

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

56.8g

per serving

227.1 g total

Fat

41.1g

per serving

164.2 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

Pancake base

tsp

Bicarbonate Soda

Caster Sugar

Maple Syrup

To drizzle

Dairy

piece

Egg

For the batter

Butter

Melted

250

125

For frying

Extra melted for serving

Fruits

225

Blueberry

Meat

rascher

Pancetta

Alternatively streaky bacon

Method

Serve pancakes topped with butter, crispy pancetta, a poached egg, and maple syrup.

Poach four eggs in boiling water for 3 to 4 minutes until the whites are set.

Cook small ladlefuls of batter for one minute per side until golden brown.

Preheat a lightly oiled frying pan over medium heat.

Gently fold the blueberries into the pancake batter.

Whisk the wet ingredients into the dry ingredients to create a smooth batter.

Grill the pancetta until it reaches a crispy texture.

Combine one egg, 50g melted butter, milk, and cottage cheese in a separate bowl.

Whisk the flour, bicarbonate of soda, and sugar together in a large bowl.