Blueberry Pancakes with Bacon

S and I used to be the type of people that loved going out to breakfast with friends on the weekends, but after many years, it finally sunk in that it's very hard to find a place that does good breakfast.  Although it seems like breakfast would be one of the easiest meals to prepare, I actually think it's one of the hardest.  Preparing breakfast for 50 or so diners would be my worst nightmare- I struggle with just S and I.  So we have given up on eating out for breakfast, and now opt for delicious home made delights.

When we used to go out for breakfast, S would always be tempted by the words 'pancakes' or 'waffles' or 'french toast with maple syrup', only to order it, then complain for the next few hours about how sick he felt.  I am definitely a savoury person, especially when it comes to breakfast.  It takes a lot for me to eat something sweet at breakfast... but these pancakes suck me in.  Paired with some salty, smokey bacon, I find I can handle the sweetness.

These pancakes are the best I've ever had.  They are so light and fluffy, due to the incorporation of whipped egg whites.  There is also the slightest amount of cinnamon, which really elevates these pancakes to a new level.  I'm not fussed on adding blueberries, but S insists.

Scotch Pancakes

from Marcus Wareing's, How to cook the perfect...

Makes about 12 pancakes (depending on how big you make them)

225g plain white flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon

60g caster sugar

4 large egg yolks

500ml milk

90g unsalted butter, melted and cooled

6 large egg whites

vegetable oil for frying

Sift the flour into a large bowl with the baking powder, salt, and cinnamon.  Stir in the sugar, keeping back 1 tablespoon for later.

Whisk the egg yolks in a medium bowl until thickened, then gradually whisk in the milk and melted butter.

Make a well in the dry ingredients.  Slowly pour in the egg yolk mixture, whisking constantly to make a smooth batter.

Put the egg whites in a clean bowl and whisk to soft peaks, adding the reserved sugar halfway through.  Fold into the batter.

Set a large, non stick frying pan over a medium heat.  Splash a little oil to cover the bottom of the pan and heat until hot.  Spoon the batter into the pan.  Cook for 2-2.5 minutes until the underside is golden brown, then turn the pancakes over and cook for 1.5 -2 minutes to lightly brown the other side.

Serve straight away with maple syrup.  If you want to add blueberries, after you have poured the batter into the pan, scatter some over the top.  Be careful when you flip the pancake that the blueberries don't fall out.