Blueberry Pancakes with Bacon

Fluffy cottage cheese pancakes packed with blueberries, topped with crispy pancetta, poached eggs, and a sweet maple syrup drizzle.

Savory Bacon Breakfast Pancakes Sweet Blueberries

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

56.8g

per serving

227.1 g total

Fat

41.1g

per serving

164.2 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Raising Flour

Pancake base

tsp

Bicarbonate Of Soda

Caster Sugar

Maple Syrup

To drizzle

Dairy

piece

Egg

For the batter

Butter

Melted

250

Milk

125

Cottage Cheese

Unsalted Butter

For frying

piece

Egg

For poaching

Butter

Extra melted for serving

Fruits

225

Blueberries

Meat

rascher

Pancetta

Alternatively streaky bacon

Method

Whisk the flour, bicarbonate of soda, and sugar together in a large bowl.

Combine one egg, 50g melted butter, milk, and cottage cheese in a separate bowl.

Whisk the wet ingredients into the dry ingredients to create a smooth batter.

Gently fold the blueberries into the pancake batter.

Preheat a lightly oiled frying pan over medium heat.

Cook small ladlefuls of batter for one minute per side until golden brown.

Poach four eggs in boiling water for 3 to 4 minutes until the whites are set.

Grill the pancetta until it reaches a crispy texture.

Serve pancakes topped with butter, crispy pancetta, a poached egg, and maple syrup.