We've just arrived back home after a wonderful weekend in the Snowy Mountains and I'm currently going through the (literally) hundreds of photos I took while we were away. A full write up is in the works but I wanted to quickly share this little recipe with you.
In honour of Australian Bacon Week I thought it would be fitting to challenge our travel companions to a Battle of Local Bacon. On our side of the ring, representing the Canberra region, was award winning Pialligo Farm Traditional Kiln Smokehouse bacon - recently voted Australia's best artisan bacon. I was very confident of victory, and not very quiet about it. Hailing from the Orange region, our friends chose to champion Trunkey Creek streaky bacon. Let the battle begin!
Alpine Pancake Breakfast
Ingredients (serves 4)
- 2 large eggs
- 2 cups wholemeal self raising flour
- 2 cups of milk
- 50g butter, melted
- A dash of sugar
- Extra butter, for cooking
- 225g bacon (I used Pialligo Farm Traditional Kiln Smoked and Dry Cured Streaky Bacon - so good!)
- To serve: maple syrup, lemon, sugar.
Crack the eggs into a large mixing bowl, add the flour, milk and a dash of sugar and whisk until a smooth batter forms.**
Melt butter in a frying pan on medium heat and add batter - 1/4 cup of batter per pancake. Watch for the telltale bubbles to appear and check that the underside of the pancake is golden before flipping it over, cooking until both sides are golden. Keep warm and repeat.
Meanwhile, cook your bacon any which way you like: bake, fry, grill - the choice is yours. Regardless of method I like mine extra crispy, thank you very much.
Serve to hungry campers and enjoy with a pot of strong coffee.
**We made our batter on Thursday night, poured it into a 1 litre squeezy bottle and kept it cool until Saturday morning. Worked a treat!