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Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup

• Rosie Birkett

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

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Take sweet and savoury to a whole new height with warming ginger and juicy fresh blueberries. Top with some sticky gochujang-glazed bacon to serve

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Try this recipe for ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup, then try almond flour pancakes, cottage cheese pancakes and coconut flour pancakes. Next, discover more easy pancake recipes.

Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup recipe

Ingredients

Nutrition

• 1 tbsp gochujang paste

• 3 tbsp maple syrup

  plus extra to serve

• 8 smoked streaky bacon

• 2 tsp sesame seeds

  (optional)

• 200g light spelt flour

• 50g plain flour

• 1 tsp baking powder

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• ½ tsp ground turmeric

• 30g golden caster sugar

• 150ml whole milk

• 2 eggs

  beaten

• 150g full-fat natural yogurt

• 25g butter

  melted, plus a knob for frying

• 200g blueberries

• oil

  for frying

Nutrition: per serving

• kcal689
• fat32.5g
• saturates16.3g
• carbs71.9g
• sugars26.2g
• fibre4.1g
• protein25.3g
• salt2.9g

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Method

• step 1

  Heat the oven to 170C/150C fan/gas 3. To make the glazed bacon, line a baking tray with baking paper and then scoop the gochujang into a bowl, pour the maple syrup over the top and stir until well combined. Dip each piece of bacon into the glaze, or paint on both sides using a pastry brush, then lay it in a single layer on the baking tray. Scatter over the sesame seeds, if using. Put the trays in the oven for 20-30 mins, turning halfway, until darkly caramelised. It will be soft and sticky but will crisp up as it cools. Remove from the oven.

• step 2

  To make the pancakes, combine the flours, baking powder, spices, sugar and a pinch of salt in a large bowl. Measure the milk into a jug and whisk in the eggs, followed by the yogurt. Pour this slowly over the dry ingredients and whisk to form a smooth batter. Mix in the melted butter, then gently stir in the blueberries.

• step 3

  Heat a little oil in a large non-stick frying pan or pancake pan, and melt in a knob of butter over a medium heat. Drop in a ladleful of the batter and cook for 2 mins until bubbles start to appear and it comes away from the pan, then flip over and continue cooking for 1-2 mins more until cooked through. Remove to a warm heatproof plate and keep in a low oven while you make the rest of the pancakes. Serve in a stack with the bacon on top and more maple syrup drizzled over.

Now discover more recipes with gochujang.

Authors

Rosie Birkett

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