baked by

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4


For the pancakes:

  • 220 g buttermilk
  • 125 g flour
  • 1 tbsp. baking powder
  • pinch of salt
  • 3 eggs
  • 2-3 tbsp. butter for baking

For the bacon:

  • 4 slices of thin bacon
  • 4-5 tbsp. brown sugar
  • 0,5 tbsp. cinnamon

For the decoration:

  • 200 g blueberries for decoration
  • Maple syrup


  1. For the bacon: Preheat oven to 190°C. Line a baking sheet with foil and set an oiled wire rack on top. Whisk the brown sugar and cinnamon together. Take a bacon slice and dip into the mix, coating both sides and place it on the rack. Bake for about 18 minutes until the bacon looks caramelized and light brown.
  2. In a bowl separate eggs and beat the egg whites until stiff. In another bowl whisk together flour, salt, buttermilk and egg yolks. Carefully mix in the stiff egg whites into the other mix. Mix until just combined (do not overmix!).
  3. Set a frying pan or large skillet over medium heat. Put a little butter and wait until it’s melted and bubbly. Pour some batter in the pan. Cook until surface of pancake has some bubbles then flip with a spatula and cook until pancakes are golden brown on both sides.
  4. Serve together with blueberries, maple syrup and caramelized bacon.