Recipes
Peach-and-Raspberry-Eton-Mess

Bacon pancakes

Bacon pancakes

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The combination of sweet and salty is just delectable and these pancakes make good use of it! Salty bacon and sweet maple syrup go together beautifully but I do suggest serving these in moderation with some fresh fruit like pear, banana or blueberries. Enjoy!

Ingredients
  • 150g (1 cup) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 250ml (1 cup) Vitasoy Calci-Plus soymilk*
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 5 rashers short cut bacon
  • 70g (1/2 cup) corn kernels (tinned, fresh or frozen)

* Any of the Vitasoy range of soymilks, ricemilks or oatmilks may be substituted (except the flavoured options).

Instructions
  1. Place the flour, baking powder, salt and cinnamon into a large bowl and whisk together to combine.
  2. In a small jug, add the soymilk, oil and egg and whisk to combine. Pour into the dry ingredients and mix well. Set aside.
  3. Cook the bacon in a hot frying pan until crisp, about 5 minutes. Chop into small pieces and add to the batter along with the corn and stir gently to evenly distribute.
  4. Heat a crepe or non stick pan over medium heat and brush with a little vegetable oil. Ladle in some batter and allow to cook for 2 minutes until golden on the underside. Flip and cook for 1 minute more until cooked through. Keep warm and repeat with the remaining batter to make 6 pancakes. Serve with maple syrup and fresh fruit.
Nutritional Analysis – Amount per Serve
Energy 1167kJ
Protein 12.1g
Total Fat 15.1g
Saturated Fat 3.8g
Carbohydrate 21.8g
Sugar 1.1g
Sodium 1565mg
Calcium 82mg