The ultimate lazy Sunday morning breakfast, stacks of fluffy American style pancakes with Balsamic Vinegar, black pepper strawberries and crispy glazed bacon. The combination of sweet strawberries and glazed bacon with the slightly acidic sticky Balsamic Vinegar is a classic combination reinvented. A final drizzle of Tahini yoghurt breaks through the sweetness with a creamy savoury element, use spare pancakes to mop up the juices left on the plate!
225g Self Raising Flour
50g Caster Sugar
Pinch of Salt
3 Tbs Vegetable Oil
½ Punnet of Strawberries
25g Icing Sugar
Black Pepper (Optional)
1 pack Streaky Bacon
A few leaves of Mint to chop and garnish
250g Natural Full Fat Yoghurt
25g Icing sugar
Pinch Salt (Optional)
Slice the strawberries and mix in a bowl with the sieved icing sugar, Organic Balsamic Vinegar and pepper if wanted and set aside. Sift the flour into a large bowl, add the sugar and salt and whisk together. Make a well in the centre. . Beat the eggs into the milk and pour 2/3 into the well and start to whisk in the flour until smooth, then add the remaining milk.
Place the bacon on a grill tray and cook on a medium high heat until crispy. Drain off some of the strawberry syrup from the marinating strawberries and brush the bacon with it halfway through cooking.
Heat a non stick frying pan on a medium low heat. Wipe around a little vegetable oil or butter and fill pancake rings if using them, alternatively dollop out pancakes freely until the size required. When bubbles have formed on the top and it is no longer liquid remove the rings and flip. Cook for a further two minutes then remove from the pan and place on a cooling rack.
Stack the pancakes with the Tahini yoghurt, strawberries and bacon and spoon over the syrup.