I cooked this plate of decadent Buttermilk Pancakes with Bacon, Apples and Whipped Maple Butter on Mornings on Channel 9 in the Battle of the Chefs against Tom Kime and won!
Makes 6 pancakes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
6 rashers thinly sliced bacon
Butter, to cook pancakes
Maple syrup, to serve
1 cup (150g) self-raising flour
2 tablespoons caster sugar
1 egg, separated
15g butter, melted
½ teaspoon vanilla bean paste
1 cup (250ml) buttermilk
¼ cup (50g) firmly packed brown sugar
2 large (360g) apples, peeled, cored and sliced crossways thinly
pinch ground cinnamon
Whipped Maple Butter
60g soft butter
½ tablespoon icing sugar mixture
½ tablespoon maple syrup
2 tablespoons (25g) Vienna almonds, chopped coarsely (if available)
- Place the bacon in a cold frying pan over low heat. Cook for 5 minutes on each side or until the fat has rendered and the bacon is very crisp. Keep warm.
- For caramelised apples, heat the butter in a large frying pan, add the brown sugar and apples; and cook, stirring occasionally, until the apples are just tender. Stir in the cinnamon.
- For Whipped maple butter, Beat the butter in a small bowl with an electric mixer until as white as possible. Beat in the icing sugar and maple syrup then fold in the almonds.
- For Pancakes, sift flour, salt and sugar in a large bowl. Whisk in the combined egg yolks, butter, vanilla and buttermilk. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Carefully fold in about a third of the egg whites into the batter then the remaining egg whites until combined.
- Pour ¼ cups (60ml) of the batter into a heated, lightly greased, heavy-based frying pan. Cook over medium heat for about 2 minutes or until bubbles appear. Turn pancakes and cook until lightly browned underneath. Remove from the pan and stack pancakes; cover to keep warm. Repeat with the remaining batter.
- Serve topped with whipped maple butter, caramelised apples, crisp bacon and extra maple syrup.