Blueberry yoghurt pancakes with maple glazed bacon

Sorry I didn’t post last week, but I was on holibobs in Pembrokeshire! It was (apart from the 8 hour drive times two – that was challenging) simply brilliant. I have decided I want to live by the sea. (That’s how I work. I go somewhere for a week and decide – based entirely on holiday conditions – that’s where I want to live. I still mourn the fact that I don’t live in San Francisco, never quite got over that place.) Granted, I saw Pembrokeshire in the most amazing roasting sunshine every day, which helps. And we also stayed in a stunning former mill, decorated in a coastal shabby chic style with a mixture of antiques and coastal bits and bobs. I just mooned constantly over the interiors, every day (“even the washing basket is pretty!”). That was probably quite irritating for my holiday companions. We were with good friends who also have kids, so ours were in heaven, waking every day to immediate playing. They woke late, went to bed late, hardly bathed, toasted marshmallows at night around the bonfire. Needless to say, they did not want to come home!

So as a result, I don’t have anything current to post for you, which is very… unprepared… of me. BUT I do have this recipe, which I created for Kiddicare a little while back. They won’t mind me sharing it with you. It is a lovely weekend brekkie (one I actually made whilst on hols which made me think of it) that takes only a few minutes to whip up. The pancakes are fluffy and light, American style, and the blueberries weep into the batter which makes them so pretty. The bacon glazed with maple syrup is seriously awesome. My amounts here will make just enough for 2 adults and 2 kids. You might want to double it, as they tend to go down pretty well with adults as well as kids – and the worst thing in the world is running out before everyone’s had their fill. You won’t be popular if that happens…

1. Measure out all your dry ingredients (flour, salt, sugar and baking powder) and mix in a large bowl.
2. Measure out and mix all your wet ingredients (yoghurt, melted butter – let it cool a little – and eggs).
3. Add your wet to dry and whisk gently. You don’t want to over-mix – when it comes to making pancakes, lumps are good, believe it or not!
4. If making the night before, keep this mixture in the fridge overnight (without salt though, as it breaks down the eggs and will make the mixture separate and become too runny – add your salt just before making if preparing in advance).
5. Fold in blueberries. Set aside until ready to cook.
6. Preheat your grill to very hot.
7. Heat 1 tablespoon of butter in a large frying pan – a medium to high heat is best when making pancakes but adjust at your discretion. Swirl and wait until it’s hot and frothing. Then ladle (or pour using a jug – a ladle’s worth is about 4 tablespoons) into the pan. I do 3 at a time as my frying pan is quite large.
8. Whilst the first lot of pancakes are cooking. Place the bacon rashers under the preheated grill.
9. Once little holes start to appear, have a little look to see if they are done, then carefully turn them over (they take between 3-5 minutes on each side).
10. Once the bacon is almost done, after about 5 minutes, brush very generously with maple syrup and pop back under for a few more minutes.
11. Remove the first lot of pancakes and keep them warm under the bacon in the grill. Melt more butter and cook the remaining 3 as before.
12. Turn the bacon over and cook on the other side for a few minutes. Again, just before they are done on that side brush with maple syrup.
13. Flip the second lot of pancakes.
14. Take the bacon out and brush one more time, generously, with maple syrup. Remove and set aside. 
15. Serve 2 per adult with 2 rashers of bacon on top, a sprinkle of icing sugar, and an extra glug of maple syrup.