Blueberry Buttermilk Pancakes With Bacon - cooking recipe

Ingredients

2 1/2 cups self-rising flour
1/4 cup sugar
2 None eggs, lightly beaten
2 1/3 cups buttermilk
3 tbsp butter, melted
1 cup fresh blueberries
12 slices bacon
1/2 cup maple syrup

Preparation

Sift the flour and sugar into a large bowl. Whisk eggs, buttermilk and melted butter in a medium bowl. Gradually whisk into the flour mixture until the batter is smooth. Stir in the berries with a wooden spoon. Pour the batter into a large jug.
Spray a large heavy-bottomed skillet with no stick cooking spray. Heat the pan on medium heat. Pour 1/4 cup batter for each pancake into the pan (you can cook four at a time). Cook the pancakes until they start to bubble on top; turn and cook the other side until it is brown. Transfer to a plate; cover with foil to keep warm. Repeat with remaining batter; use paper towels to wipe out pan between batches.
Meanwhile, cook bacon in another large skillet until crisp. Drain on paper towels.
Serve pancakes with syrup and bacon.