Pancake Stack with Bacon & Ballymaloe Pepper Relish
- Cooking Time: 30 minutes
- Serves: 4
- Allergens: Wheat, dairy, sulphites, egg
This delicious savoury pancake stack will have you forgetting about those sweet, classic maple syrup pancakes in no time at all. You can add a fried egg to the top of your stack for a little extra decadence but, whatever you do, beat your pancake batter mix well – no lumps allowed! Once made, your batter can be used immediately, or left for up to an hour. Our Pepper Relish gives this recipe a little bit of heat but for those who prefer to keep their tastebuds on the cooler side, our Ballymaloe Relish is equally as tasty!
- 150g plain flour
- 2 tsp baking powder
- ½ tsp bread soda
- 25g caster sugar
- 3 medium free-range eggs
- 120ml buttermilk
- 25g butter (melted)
- Olive oil for frying
- 8 rashers or crispy streaky bacon slices (cooked)
- Fried egg (optional)
- Ballymaloe Pepper Relish
- Contains gluten
- Contains Egg
- Sift the flour, baking powder and bread soda into a bowl. Add the sugar and mix. Make a well in the centre and crack your eggs into it. Start whisking from the centre and gradually bring in the sides while slowly adding the buttermilk and melted butter.
- Heat a large non-stick frying pan (medium heat) and add a little oil, then drop in large tablespoons of batter. Don’t overcrowd the pan so 2-3 pancakes is the perfect number. Cook for a minute or two or until bubbles appear on the surface then flip and continue to cook on the other side. Continue cooking until the batter is all gone.
- On warm plates, stack the pancakes, drape your favourite cooked bacon on top and finish with a great big dollop of Ballymaloe Pepper Relish or Ballymaloe Relish.