Pancakes with Batter-Dipped Bacon and Candied Cinnamon Walnuts and Ballymaloe Cranberry Sauce
- Cooking Time: 1 hour
- Serves: 1 - 2
- Allergens: Contains dairy, and nuts
Description
Treat yourself to a flavour explosion with Batter-Dipped Bacon, Candied Cinnamon Walnuts, and Ballymaloe Cranberry Sauce. It’s the perfect blend of sweet, and savouury. A perfect mix of savory, sweet, and tart that’s sure to delight.
Ingredients
- 12 slices streaky bacon
- 4 tbsp clarified butter
- 8 floz lightly whipped cream
- Ballymaloe Cranberry Sauce (blended to create a smooth sauce)
- Ingredients for the pancake batter:
- 100g self-raising flour
- 1 tsp baking powder
- 25g caster sugar
- 1 egg
- 125ml milk
- Olive oil
- Salt
- Ingredients for the candied nuts
- 200g halved walnuts
- 100g granulated sugar
- 1 tbsp refined sunflower oil
- Spice mix (not essential but adds lovely layers of flavour!)
- ¼ tsp salt
- 1/8 tsp cinnamon
- 1/8 tsp mixed spice
- 1/8 tsp crushed sea salt
Dietary Suitability
Method
- Preheat your grill. Place the streaky bacon on a wire rack and sit on a tinfoil-lined baking tray. Grill the streaky bacon until nicely golden and flip to fully cook and crisp through on the other side. Set aside,
- To make your pancake batter, sieve the flour & baking powder into a bowl, then add the sugar & salt and stir to mix.
- Make a well in the centre of your dry mixture. Crack in the egg and whisk - gradually drawing in the flour from the edge. Add the milk gradually, whisking all the time, to form a smooth batter.
- Pop your clarified butter into a frying pan and wait for it to sizzle.
- Dip the whole slice of streaky bacon into the batter and pop into the pan, keeping them well apart so that they don’t stick together.
- Cook for 2-3 minutes, until the rashers are golden underneath and the batter is firm and cooked through, then carefully flip them over and cook on the other side for a minute or two, until golden on both sides.
- Serve on a warm plate with a generous serving of blended Ballymaloe Cranberry Sauce and a sprinkle of crushed & candied cinnamon walnuts.
- To make clarified butter: Melt 225g of butter gently in a saucepan or in a Pyrex measuring jug in the oven at 150°C. Allow to stand for a few minutes, then spoon the crusty white layer of salt particles off the top of the melted butter. Underneath this crust there is clear liquid butter, which is called clarified butter. The milky liquid at the bottom can be discarded, or used in a white sauce or in brown soda bread.
