Buttermilk BLT Pancakes

Fluffy buttermilk pancakes with bacon, fresh lettuce and tomatoes. And the highlight is the Chipotle Mayo. The perfect kick start to the day.

Ingredients

Ingredients
Servings:
Pancakes
g
All-Purpose Flour
tsp
Baking Powder
tsp
Baking Soda
ml
Buttermilk
Eggs
g
Butter
g
Bacon
g
Green Salad Leaves
g
Cherry Tomatoes
Chipotle Honey Aioli
g
Mayonnaise
tbsp
Lime Juice
Garlic Clove
tsp
Honey
tsp
Chipotle Chili Powder

Instructions

Preparing In The Kitchen
  1. In a large bowl, combine the flour, baking powder, baking soda and salt. Melt the butter in a small saucepan. In a small bowl, whisk together the buttermilk, eggs and butter.
  2. Pour the wet ingredients into the dry ingredients and mix the batter until just combined. Cover the batter and set aside for 10 minutes. In the meantime, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper. Line the bacon stripes on the sheet and bake for ca. 10-12 minutes, until crispy. Wash the salad leaves and shake dry. Wash the tomatoes, pat dry and quarter them.
  3. For the aioli, peel and grate the garlic clove. Mix all ingredients in a bowl until smooth and creamy. Season with salt.
  4. Put a small knob of butter in a large non-stick frying pan over a medium low heat and cook until melted and foaming. Pour 2 tablespoons of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
  5. To serve, stack the pancakes with a layer of chipotle honey aioli, the bacon, salad and tomatoes in between them. Spoon over more mayo.

Preparing In The Kitchen
  1. In a large bowl, combine the flour, baking powder, baking soda and salt. Melt the butter in a small saucepan. In a small bowl, whisk together the buttermilk, eggs and butter.
  2. Pour the wet ingredients into the dry ingredients and mix the batter until just combined. Cover the batter and set aside for 10 minutes. In the meantime, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper. Line the bacon stripes on the sheet and bake for ca. 10-12 minutes, until crispy. Wash the salad leaves and shake dry. Wash the tomatoes, pat dry and quarter them.
  3. For the aioli, peel and grate the garlic clove. Mix all ingredients in a bowl until smooth and creamy. Season with salt.
  4. Put a small knob of butter in a large non-stick frying pan over a medium low heat and cook until melted and foaming. Pour 2 tablespoons of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
  5. To serve, stack the pancakes with a layer of chipotle honey aioli, the bacon, salad and tomatoes in between them. Spoon over more mayo.

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