Fluffy, delicious pancakes 2 ways; strawberry and mint or bacon and maple syrup, pick your poison this Pancake Day!
Remove the tops from the strawberries and quarter, then add to a pan with 70g sugar, lemon juice and a pinch of salt. If using bacon, preheat your oven to 180ºC at this point
Add 100ml water and balsamic vinegar and bring to a bubble and reduce for 15-20 minutes until you have a thick compôte. Keep an eye on this whilst cooking to ensure that it doesn’t burn, set aside and use as a topping later
Mix the flour, baking powder and salt in a bowl. Melt the butter and separate the eggs
In a separate bowl, mix together the buttermilk, milk, egg yolks and melted butter. Tip into the dry mix and fold it in to combine (don't overmix, lumps are fine)
In another bowl, whisk the egg whites with an electric hand whisk until starting to look a little foamy. Start to stream in the sugar and continue to whisk util soft peaks form. Tip this into the rest of the batter and gently fold to combine- remember, lumps are okay
For the optional toppings, cook the bacon in the oven for 10-15 minutes or until crispy. Finely chop the mint and toast the pecans in a dry pan for a few minutes before crumbling in your hands
Pre-heat a non-stick pan to a medium heat, then gently spray with a thin coating of oil and tip the pancake batter into the pan. Cook for 3-5 minutes on each side until golden and cooked through. Don't overcrowd the pan - in batches. Whilst cooking more pancakes, set aside the cooked ones on a plate and cover with a kitchen towel to stay warm. Serve with your toppings of choice and enjoy!