From glazed ham and turkey roll to gingerbread biscuits and pavlova, here are the best recipes from the RACV Club kitchen to help make your festive season extra special.
Food & Wine
For the pancakes
Fluffy pancakes with bacon and berries recipe
Breakfast in bed never looked so good with these bacon and berry pancakes. Here's how to cook up a decadent start to your day, or impress someone special with a fancy dessert.
Treat yourself or a loved one with this simple yet delicious pancake recipe from the RACV Club kitchen. This cafe-quality recipe makes fluffy pancakes that are packed full of flavour, and perfect for breakfast, lunch or dessert. Top these pancakes with your ideal mix of bacon and mixed berries.
RACV Members can save on ingredients by purchasing gift cards from Woolworths. Go to the Woolworths RACV Member Offer website, enter your membership details, then redeem your gift card at thousands of participating stores across Australia.
Fluffy, cafe-style pancakes with bacon and berries recipe
Ingredients
For the pancakes
- 185 g all-purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 250 ml milk
- 60 g unsalted butter, melted and cooled, plus more for serving
- ½ tsp pure vanilla extract
- 1 large egg yolk
- 4 large egg whites
- 45 g sugar
- ¼ tsp cream of tartar
To top them off
- 5 rashers streaky bacon
- Maple syrup
- 100 g blueberry jam
- 150 ml lightly whipped cream
- Fresh mixed seasonal berries
- Fresh mint
Method
- Preheat your oven to 180°C.
- Whisk together the flour, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla extract and egg yolk in a medium bowl until combined.
- Beat the egg whites, sugar and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about two minutes.
- Stir the milk mixture into the flour mixture until just combined (it’s okay if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture, then gently fold in the remaining egg whites until just combined (take care not to overmix).
- In a small mixing bowl add the lightly whipped cream and gently fold the blueberry jam through to create a ripple effect.
- Lay the bacon on a wire rack and place in the oven for around 7 to 10 minutes until it becomes crispy.
- While the bacon is in the oven, coat a non-stick frypan with non-stick cooking spray and heat over medium-low heat.
- Add half a cup of batter to the pan and cook until the batter rises and is golden on the bottom, about five minutes.
- Release the bottom of the pancakes with a spatula then carefully flip. Cook until golden on the other side, about five minutes more.
- Drain any excess fat from the bacon, then brush it with maple syrup and bake for a further three minutes.
- Plate it up: Arrange the pancakes on a plate so they are slightly overlapping each other, then start to build the layers of garnish by first adding four dollops of the blueberry cream.
- Scatter the mixed berries and add some shards of torn maple bacon, then a drizzle of maple syrup. Repeat with more dollops of the blueberry cream, berries and finish with some torn fresh mint leaves. Enjoy!
