Canadian Breakfast

Serves 4

Time 20 minutes

Ingredients

For the Pancakes

1 egg

1 cup buttermilk

1 tsp vanilla extract

1 cup self-raising flour

¼ cup caster sugar

¾ cup fresh blueberries

Butter for cooking

Other

Olive oil

8 eggs

8 rashers bacon

1 cup maple syrup

Salt and pepper to season

Icing sugar to dust

¼ cup fresh blueberries for garnish

Method

For the pancakes, add egg, buttermilk and vanilla extract to a bowl and whisk to combine. In a separate bowl, mix together the flour and sugar. Add the milk mix and blueberries and whisk to combine. Be careful not to overmix.

Heat a large heavy-based frying pan over medium heat. Add a good knob of butter to the pan and cook the pancakes in batches, cooking 2 minutes one side and when bubbles start to appear, flip and cook for a further 1-2 minutes. Remove to a plate, cover with foil and place in a low oven to keep warm, and repeat with the remaining batter. Will make approximately 8 pancakes depending on what size you make them.

To fry the eggs, heat a large frying pan over medium heat. Add a good glug of olive oil and crack in eggs. You may need to do a couple of batches depending on the size of your pan. Cook eggs to the desired liking. I like sunny side up!

Cook bacon in a frying pan with a drizzle of olive oil over medium heat. Drizzle bacon with ¼ cup of maple syrup while cooking. Cook until golden and crispy.

To serve, divide pancakes between 4 plates. Top with fried eggs, season with salt and pepper, add bacon and finish with a good drizzle of remaining maple syrup. Finish with a dusting of icing sugar and top with remaining blueberries.