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Stine Christiansen
Home Food & Drinks Recipes Cooking Bacon pancake dippers with sour cream and maple syrup

Bacon pancake dippers with sour cream and maple syrup

Rezept
Kanada
Breakfast

With this recipe from Severin Corti, you can bring a piece of Canada straight into your own kitchen - a motivating combination of sweet and savory.

Severin Corti

Ingredients
12-15 slice(s) Breakfast bacon
250 g Plain flour thank you
1 packet Baking powder
1 tablespoon(s) Granulated sugar
1/2 teaspoon(s) Salt
360 ml Whole milk
2 Eggs (size M)
1 packet Vanilla sugar
120 g Sour cream
Grade C maple syrup, to serve
  • Preheat the oven to 200 °C top/bottom heat.
  • Line a baking tray with baking paper and place the bacon slices next to each other on it.
  • Weigh down with a second tray or grid.
  • Bake for approx. 15-20 minutes until golden brown and crispy.
  • Drain on kitchen paper. Collect the bacon fat.
  • In a large bowl, mix the flour with the baking powder, sugar and salt.
  • In a second bowl, whisk together the milk, eggs, vanilla extract and sour cream.
  • Add the liquid ingredients to the dry ingredients and mix loosely with a dough spatula - the dough should be slightly lumpy.
  • Heat a large non-stick frying pan or griddle over a medium heat and add a little bacon fat.
  • Place a strip of bacon in each pan. Spoon 2-3 tablespoons of batter directly over the bacon so that it is well embedded.
  • As soon as bubbles form on the surface and the underside is golden brown (after approx. 1-2 minutes), carefully turn over and finish baking on the other side. Keep warm in the oven on the tray, repeat the process with the remaining dough and bacon.
  • Arrange on a platter, garnish with blueberries and serve with maple syrup for dipping.
Severin Corti
Severin Corti
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