It’s the weekend, so that means we’re dreaming of brunch – specifically these Blueberry Buttermilk Pancakes with Maple Bacon Butter. It’s no secret that we are big pancake lovers in our house. And there’s no better way to start a Saturday or Sunday morning than with a pile of carbs, fried in butter, and drizzled with liquid sugar. Yeah, health food it ain’t. But blueberries are good for you and these pancakes taste amazing!
Pancake Day (Shrove Tuesday) is coming up soon, so we needed to practice making thick fluffy pancakes to hide things inside. We really aren’t sure if this is just a Newfoundland thing or if other places hide things in pancakes on Shrove Tuesday as well…Did anyone else’s family do that? A loonie meant you would be a millionaire, a paper clip meant you would work at an office…a button meant you would be a seamstress…and a penny meant you would be poor! Come to think of it, why would our parents hide pennies at all? Wouldn’t they want all their children to be successful? Huh.
Well, sometimes you just need the real deal, which is what these pancakes are! For us, the two main components of a good pancake are a light, sweet and fluffy inside, with crispy, salty edges. We enjoy a good mix of sweet and savoury. In fact, I (Katherine) have been known to order two (!) meals at brunch before to satisfy my need for both a sweet breakfast, and a savoury one. Basically, we hit the nail on the head with this combo. We whipped the egg whites separately and folded them in for added fluffiness, and we fried up some bacon to add to our butter, which provided an extra salty savoury kick to each bite.
We will definitely be making these again, and we hope you do too. The maple bacon butter gets stored in the freezer for up to 3 month after making it, and we can see this being good on a steak as well. Let us know if your family has any weird Pancake day traditions too, we’d love to hear from you!
Blueberry Buttermilk Pancakes with Maple Bacon Butter
A classic fluffy pancake with a sweet and salty butter to top it off.
For the pancakes
- 2 cups all purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 eggs, separated into yolk and whites
- 1 cup milk
- 1 cup buttermilk
- 2 tbsp melted butter
- 3/4 cup blueberries
- 2 tbsp butter, for frying pan
For the maple bacon butter
- 1 cup salted butter, softened
- 4 slices bacon, cooked & crumbled (about 3 tbsp)
- 2 tbsp maple syrup
- 1 tsp reserved bacon grease
To make the maple bacon butter, combine all ingredients into a bowl a mix until well-combined. Turn out onto wax paper, roll into a tight cylinder and twist the ends shut. Chill until ready to use. It will keep for 4-5 days in the fridge, or 3 months in the freezer.
To make the pancakes, combine the flour, sugar, baking powder and salt in a large mixing bowl. In a second bowl, combine the yolks, the two milks, and the melted butter. Whip the egg whites in a third bowl, until stiff peaks form.
Combine the wet and dry ingredients, and mix until smooth. Gently fold in the beaten egg whites with a rubber spatula, followed by the blueberries.
Preheat a large cast iron pan to medium/medium low and add some butter to the pan. Add batter a ladle full at a time, flipping when bubbles begin to rise to the top of the pancake and the bottom side is browned, 2 to 3 minutes on each side.
Serve immediately, with the maple bacon butter on top, and extra maple syrup for serving.