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Rosemary Buttermilk Pancakes with Candied Pancetta

Recipe for Rosemary Olive Oil Buttermilk Pancakes with Candied Pancetta and Maple Syrup (theheartoffood.com)

Shrove Tuesday, better known by some as Pancake Day following the current trend of appropriating and renaming religious and festive days to make it more accessible and inclusive to the general populous (or just to take the religious curse off it), has come and gone for another year.

I tend not to be the sort to follow the blog-post-for-every-festive-occasion trend. Not that there’s anything wrong with that. It’s just not my thing. However, with all the mouth-water posts of pancakes flooding the social feeds at the time, frustrations boiled over, impulse control went out the window and in a couple of hours I’d gone out to purchase the ingredients, make some pancakes and slapped together the above photo.

So, here’s a quickie post for a recipe for Rosemary and Olive Oil Buttermilk Pancakes with Candied Pancetta and Maple Syrup. They’re surprisingly good given these were whipped together in a craving rage, or crage, fueled impulse. I hope you enjoy this recipe and perhaps I’ll have another recipe post for the next festive occasion, whether it’s the upcoming Irish Pub Day, Fish on Fridays month, Chocolate Egg Day or later in the year for Costume and Candy Day or Turkey Day.

Rosemary & Olive Oil Buttermilk Pancakes with Candied Pancetta & Maple Syrup (makes around 8 pancakes)

Candied Pancetta

Ingredients

8 strips of pancetta
Approx. 1/2 cup Brown sugar

 

Method

1. Lay the strips of pancetta onto a tray and cover lightly with a layer of brown sugar. Rub in the brown sugar to give each strip of pancetta a thin, even coating.

2. Turn on the grill/broiler to low, insert the tray of pancetta and cook until the browned and the sugar has melted.

3. Remove the tray, turn over the pancetta with some tongs and lightly coat the other side with brown sugar.

4. Return the tray to the grill/broiler until browned and the sugar has melted.

5. Remove the pancetta from the tray and place onto a wire rack to cool.

 

Rosemary and Olive Oil Buttermilk Pancakes

Ingredients

2 cups Buttermilk
2 Eggs, separated into yolks and whites
1/4 cup Extra virgin olive oil
1/2 tsp Salt
2 cups Flour, cake or all purpose
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Caster sugar
1 sprig Rosemary, roughly chopped
Candied pancetta
Maple syrup

 

Method

1. In a bowl, mix the buttermilk, egg yolks, extra virgin olive oil and salt.

2. In a separate bowl, whisk the egg whites until soft peaks.

3. In another large mixing bowl, sift the flour, baking powder and baking soda. Add the castor sugar and rosemary to the other dry ingredients.

4. Pour in the buttermilk mixture into the dry ingredients and using a spatula, gently fold the wet ingredients into the dry for around 10 times. It does not matter if the batter is lump and has pockets of dry flour.

5. Add the whipped egg whites and gently fold into the batter until it’s just combined and there are no pockets of dry flour. The batter should look somewhat lumpy.

6. Place a frying pan on the stove top set to low heat and add a little oil to the pan.

7. Add a ladel of batter to the pan, shake it around a little in the pan to flatten out the batter and cook until bubbles start to form around the edges.

8. Flip the pancake over and cook until a medium brown on the other side.

9. Repeat steps 7 & 8 until all pancakes are cooked.

10. To assemble, stack two pancakes on a warm plate, add two strips of candied pancetta and pour over with maple syrup. Serve as is or with a scoop of vanilla ice cream.

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