Bacon & Berry Pancakes

Step 01.

Sift the flour and baking powder into a large bowl. Stir in the caster sugar and salt. Create a well in the center of the dry ingredients. Add the milk, lightly whisked egg, and melted and cooled butter to the well. Use a metal spoon to stir the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly acceptable for fluffy pancakes.

Step 02.

Heat a large non-stick frying pan over medium-high heat and lightly grease with butter. Pour three 60ml (1/4 cup) portions of the plain batter into the hot pan, ensuring space between them. Cook for 1-2 minutes, or until bubbles begin to appear on the surface and the edges look set. Flip the pancakes gently and cook for another 30 seconds, or until they are golden brown and cooked through. Transfer to a plate and cover with foil to keep warm; repeat with remaining batter.

Step 03.

Lay Primo Streaky Bacon rashers in a cold, non-stick pan. Cook over medium heat for around 8-12 minutes, turning occasionally, until crispy and golden brown.

Presentation Hack: Cooking from cold helps render the fat evenly and prevents early curling. Once cooked, gently twist or arrange the rashers into a decorative shape on a paper towel to drain excess fat while maintaining their form.

Step 04.

Place the cooked pancake on a plate. Arrange the crispy Primo Streaky Bacon on top in your desired decorative style. Drizzle generously with maple syrup and scatter the fresh mixed berries around or on top of the pancake.

For service, cooked bacon holds well in a low oven, and this recipe conveniently scales to match the full 50-serving package.