Tag Archives: Bacon

Pancakes on a Tuesday

So Tuesday is a bit of an odd day of the week for eating in our house. It sits neatly between ‘I’m only eating carb free stuff Monday’ and ‘I’ve given into the bag of office Haribo Wednesday’. However, once a year good old pancake Tuesday rolls into town with its offerings of guilt free fluffy pancakes.

It’s not a greatly planned event in our home, but more blind panic when we realise we have an excuse for pancakes. Anna normally goes ice cream and banana, but I prefer a little lemon, sugar and cinnamon….erm, with some ice cream on the side. However, this year we wanted to make more of a meal of it. Forget those flimsy thin pancakes. We want thick old American ones dripping in maple syrup. Banoffee Pancakes seemed like a good shout, but hot toffee sauce just seems like we’re pushing the boat out a little for a Tuesday. So we’re going back to a recipe we found ages ago.

What you’ll need
240g plain flour
1 teaspoon bicarbonate soda and another teaspoon of baking powder
1 tablespoon of sugar
1 large egg with a pinch of salt
500ml buttermilk or 500ml milk with two teaspoons of lemon juice if you can’t find any
2 tablespoons of melted butter
150g jumbo porridge oats
Rashers of streaky bacon. Personally I think if it’s not smoked it can’t be bacon
Fresh fruit and maple syrup to finish

Mix all you dry ingredients together in a bowl and separately whisk the egg and buttermilk. Then stir and combine the mixture together.  Allegra McEvady recommends making the batter the night before and keeping it in the fridge…it seems to make the pancakes a little bit more magic.

When you’re ready to get breakfast going, fold in the oats and melted butter. The trick is to do this with as little stirring as possible, it doesn’t matter if you have streaks of the melted butter left. Grease up a thick based frying pan or griddle if you want it to look fancy. A medium heat should do as you don’t want to burn them, but make sure the pan is hot.

Now each pancake should be about 4 tablespoons worth if you’re looking to be accurate. I found a soup ladle worked just as well. They’re ready to flip over when big bubbles start to appear on the top and around the edges, should be around 2-3 minutes. Then time for the flip, they’re fairly thick so be careful if you’re showboating and not using a spatula. Same amount of time for the other side or when they’re lovely and golden-brown. Serve straight away, with grilled crispy bacon, fresh fruit and a generous amount of maple syrup. Now that’s what I call a Tuesday night dinner!

Smokey Bacon & Chipolte Jam

Come on, be honest, is there anything better than smokey bacon? I could eat a pile of it every night of the week. Or lunch or brunch, but Anna might have something to say about that. So what about if we could make bacon as accessible as a simple pot of jam?

Although, let’s face it. Normally when we think of jam it probably involves a slice of toast or at best a scone. Not this jam though. This jam is nothing less than a literal towering triumph and it’s not for the faint hearted. It works as a relish to pimp up your burger or provides a simple way to trick up your cheese on toast. Epic stuff this.

Smokey Bacon

Chipolte Chilli

Bacon Jam Recipe
440g smoked streaky bacon
Two double espressos or 200ml strong coffee
One chipolte chilli finely chopped
50ml maple syrup
100ml cider vinegar
80G brown sugar
Two finely chopped red onions
Two crushed garlic cloves
One teaspoon smoked paprika

Espresso

Caramelised Onions

Fry off the bacon in a little olive oil until lightly browned. Remove the bacon with a slotted spoon and leave the remaining oil in the pan. Use the lovely hot bacon fat to cook the onion, garlic and chipolte chilli until soft. Add the remaining ingredients and mix together well. Then add the browned bacon and simmer it all for 5 minutes to reduce it slightly.

Place a lid on the pan and put in a pre-heated over at 180°C or gas mark 4. After thirty minutes remove the lid leave in for another thirty minutes until it starts thicken and get sticky. Remove and leave to cool. Oven temperature varies so take it out earlier if you need to.

Bacon Jam Recipe

Move all the mixture to a food processor and pulse until you get your desired texture. I prefer it a bit grainy, so just a few pulses to get the consistency in the pictures. Eat warm or keep in a refrigerated air tight container for 4 weeks.

Bacon Jam