1487. SCOTCH PANCAKES with BACON and CARAMELIZED APPLE

Pancakes
100 grams plain flour
1 teaspoon baking powder
pinch of salt
80ml buttermilk
50ml cold water
2 large eggs, beaten
cinnamon powder
sunflower oil

Topping
2 or 3 dessert apples, peeled, cored, thinly sliced
50 grams caster sugar
50 grams unsalted butter
cinnamon powder
streaky bacon

Sieve the flour, baking powder, cinnamon and salt into a bowl, and make a well in the centre. In a separate jug, mix the water and buttermilk together. Pour the eggs into the flour 'well' you created, and add a glug of the buttermilk mix. Using a whisk, work from the centre of the mixture outwards. Slowing combining the eggs with the flour and add little splash of buttermilk mixture at a time as you mix. Use a paper towel and grease the inside of a non-stick frying pan on medium heat. Pour a small ladle into the pan and cook the pancakes for about a min or so each side. Place the cooked ones on a plate and can be kept warm in the oven as you work through the mixture. Fry the bacon and can be also kept warm in the oven as you make the caramelised apple. Pour the caster sugar into a none stick frying pan and let it melt over moderate heat. Once sugar melted, turn up the heat till it goes slightly golden brown in colour. Then stir in the butter, cinnamon and sliced apples and cook for couple of minutes. Put couple of pancakes on a plate, then top with the bacon and caramelised apple.


bacon recipe courtesy of: Nibbledish