Breakfast
Chipotle Honey Bacon Pancakes
Fluffy chive pancakes topped with crispy honey chipotle bacon, hollandaise, and a perfectly poached egg. The perfect savoury pancake day brunch.
Method
- Preheat the oven to 210C/190C fan.
- Start by preparing the pancake batter. In a large bowl whisk together the plain flour, baking powder, bicarbonate of soda, and salt until combined.
- In a separate medium-sized bowl add the buttermilk and eggs. Whisk together until well-combined.
- Slowly add the cooled melted butter to the wet ingredients, whisking constantly.
- Add the wet ingredients to the dry and gently combine with a rubber spatula. Do not overmix the batter as they will turn out flat and tough. Set aside whilst you prepare the chipotle bacon.
- Lay the bacon on a lined baking tray and bake for 10 minutes. Meanwhile, combine the honey, chipotle paste, smoked paprika, salt, and pepper in a small bowl.
- Brush the bacon with the glaze on both sides and bake for a further 5-8 minutes, or until crispy and caramelised. Let the bacon cool slightly whilst you prepare your pancakes and eggs.
- Heat a little vegetable oil in a frying pan over a medium-high heat. Add about a ¼ cup of batter and fry until small bubbles appear at the edges flip, and fry until golden on both sides. Repeat until you have 6 pancakes. Meanwhile poach your eggs.
- Serve 2 pancakes per plate topped with the bacon, eggs, hollandaise sauce, an extra dusting of smoked paprika, a sprinkle of Parmesan and a few leaves of rocket.
