Bacon pancakes are the ultimate sweet-and-salty breakfast. Strips of crispy bacon are tucked inside fluffy buttermilk ...

Do not over mix or the pancakes will be heavy ... Serve a stack of three with crispy streaky bacon and maple syrup. Mix the buttermilk, egg and melted butter in a large bowl, until smooth and ...

Early Lenten versions were thin and crepe-like, dressed simply with lemon and sugar. But today, you can find pancakes in Melbourne in countless forms: diner-style stacks with syrup dripping down the ...

Place the flour, polenta, baking powder, baking soda and salt in a bowl and mix well. Whisk the egg and buttermilk together. Mix into the dry mixture to form a thick batter and then add the cheese.

Flip over and cook until a deep golden brown on the bottom. To make the syrup, heat maple syrup and bourbon in a small saucepan until warm. Pour over pancakes and use crumbled bacon for topping.

Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way. Return the frying pan to the heat and add the streaky bacon.