Best of the brunch: Blueberry pancakes with eggs and bacon

From moreish pancakes to a juicy, cheesy burger, the new cookbook from TV’s Sunday Brunch features stunning recipes that are perfect for weekend feasts. 

Yummy! This delicious-looking stack of pancakes are a wonderful way to start your day

Yummy! This delicious-looking stack of pancakes are a wonderful way to start your day

Yummy! This delicious-looking stack of pancakes are a wonderful way to start your day

This American-style stack of pancakes is served with maple bacon and topped with a perfectly poached egg.

Serves 6

  • 200g (7oz) self-raising flour
  • 1tsp bicarbonate of soda 
  • 50g (1¾oz) caster sugar 
  • 1 egg, beaten 
  • 50g (1¾oz) unsalted butter, melted 
  • 250ml (9fl oz) whole milk
  • 125g (4½oz) cottage cheese 
  • 225g (8oz) blueberries, plus extra to serve
  • Sunflower oil, for frying 

To serve

  • 6 eggs
  • 12 rashers of streaky bacon 
  • 15g (½oz) unsalted butter 
  • Black pepper 
  • Maple syrup

Combine the flour, bicarbonate of soda and sugar together in a bowl.

In a separate bowl, combine the beaten egg, melted butter, milk and cottage cheese, then add this to the flour mixture and stir to make a batter. 

Fold the blueberries into the batter.

Warm a lightly oiled non-stick frying pan and, working in batches, put 2 dessertspoons of batter per pancake into the pan. 

Cook for 1 minute on each side, or until golden. 

Keep the pancakes warm while you poach the eggs (see tip across the bottom of the page) and grill the bacon.

Serve the pancakes in stacks, with a dab of butter and some bacon between each layer.

Top with an egg and a grind of black pepper, drizzle with maple syrup and add a few blueberries.

The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy is published by Ebury Press, £20.

To order a copy for £16 (20% discount), visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15.

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