First posted: Dec 4, 2015

Pancakes with Nectarine Jam and Sticky Maple Bacon



Cooks in:        Serves:12 pancakes

Gluten free version:
  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • pinch salt
  • 1 cup milk (or alternative)
  • 1 Tbsp honey or xylitol (optional)
  • 3 eggs, lightly beaten
  • ½ tsp vanilla extract
  • 1 tsp lemon zest
  • 1 Tbsp coconut oil
1 Tbsp butter
Alternative with gluten and sugar:
  • 1 cup self-raising flour
  • 1 cup milk (or ½ cup milk and ½ cup ricotta, buttermilk or yoghurt)
  • 2 Tbsp sugar
  • 1 egg, beaten
  • 2 Tbsp butter
Quick Nectarine and Vanilla Jam
  • 2–3 ripe nectarines, peeled, stones removed and chopped
  • 1-2 Tbsp honey (or alternative sweetener)
  • 1/2 vanilla pod
  • 1 Tbsp lemon juice
  • ½ cup water
For the Sticky Maple Bacon
  • 250g streaky bacon, diced
  • 1 sprig fresh rosemary
  • 1-2 Tbsp maple syrup

What to do

1. Add the jam ingredients to a small saucepan and leave to simmer for 15 minutes or until the nectarines have softened and can be roughly mashed.

2. Meanwhile, in a mixing bowl, whisk together the pancake ingredients until combined. The mixture should have the consistency of pouring cream.

3. To make your maple bacon, cook the bacon and rosemary in a pan over medium heat until golden and crispy, 7-8 minutes, adding in the maple syrup for the last 1-2 minutes. Remove the pan from the heat and set aside until serving.

4. Melt ½ Tbsp butter and ½ Tbsp vegetable or coconut oil in a good-quality frying pan on the stove over medium heat, and then dollop in the mixture,  about ¼ cup at a time. (If you have a very good quality non-stick pan no buter or oil should be necessary). You should fit 3–4 pancakes into the pan at a time. Cook for 2–3 minutes or until bubbles start to appear on the surface of the pancakes and/or the bottoms are golden. Flip and cook for a further 2–3 minutes.

5. Remove the pancakes and set aside on a plate lined with paper towel. Wipe the pan clean with another sheet of paper towel and then repeat the cooking process until you have used up all the batter.

6. Serve immediately with the jam and a spoonful of sticky maple bacon bits.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover's Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn't have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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