Buttermilk Pancakes, Sesame Honey Bacon & Fried Eggs
Thick, fluffy pancakes
Happy Sunday everyone!
Pancake Day is coming up this Tuesday, and I could not be more excited. I love a classic crêpe with lemon and sugar, there’s something especially nostalgic about that combination. The sharp citrus, the crunchy sugar melting into a thin, buttery pancake, it’s simple but perfect. If that’s what you’re after, I have a great crêpe recipe that always delivers.
That said, sometimes it’s fun to switch things up. This year, I wanted something a little different, something that balances sweet and savoury. These buttermilk pancakes with sesame honey bacon and fried Freshlay Farms Golden Yolker eggs are exactly that. The pancakes are thick, soft, and slightly sweet, the bacon turns beautifully crisp with the honey and sesame caramelising as it cooks, and the fried egg is the cherry on top to finish it all with a golden, creamy yolk. Every bite is that perfect mix of fluffy, crispy, sweet, and salty.
Thicker pancakes can be tricky to get right, and I know a lot of people struggle with making them light and fluffy. My biggest tip is to not over mix the batter. Once the wet ingredients go in, stir gently and stop as soon as everything is combined. A few lumps are completely fine and actually help create a lighter texture. Over mixing works up the gluten in the flour, which makes the pancakes dense and heavy rather than soft and airy. If you’ve ever wondered why your pancakes come out a bit tough, this is probably the reason.
The recipe is below, let me know if you make them on Tuesday!
This recipe was created in paid partnership with Freshlay Farms Golden Yolker Eggs.
Buttermilk Pancakes with Sesame Honey Bacon & Fried Eggs
Serves 4
Ingredients
For the Buttermilk Pancakes
300g plain flour
75g caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
2 large eggs
420ml buttermilk
For the Sesame Honey Bacon
8 rashers of bacon
2 teaspoons honey
2 teaspoons sesame seeds
To Serve
4 Freshlay Farms Golden Yolker eggs
Method
In a large bowl, whisk together the flour, caster sugar, baking powder, bicarbonate of soda, and salt.
In a separate bowl, beat the eggs and buttermilk together until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing – a few lumps are fine.
Heat a non-stick frying pan over a medium heat and lightly grease with butter.
Pour small ladlefuls of batter onto the pan, cooking until bubbles form on the surface and the edges look set (about 2 minutes). Flip and cook for another 1–2 minutes until golden brown.
Keep warm while preparing the bacon and eggs.
Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Lay the bacon rashers on the lined tray, then drizzle with honey and sprinkle with sesame seeds. Bake for 12–15 minutes, or until the bacon is crispy and golden.
Heat a little oil in a frying pan over a medium heat. Crack in the eggs and fry until the whites are set but the yolks remain runny.
Plate the pancakes, top with sesame honey bacon, and place a fried egg on the side. Drizzle with extra honey or maple syrup if desired.