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Buttermilk, bacon and kale pancakes recipe

That's right – kale. Trust us, you won't believe how delicious these warming winter pancakes taste

Serves: 12

Ingredients

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What to do

  • 1. Thoroughly wash the kale, remove and discard the entire stalk. Finely chop the leaves and set aside.

  • 2. Heat the oil in a large frying pan, add the bacon and onions and cook until soft.

  • 3. Add the kale, season with salt and pepper and continue cooking 3–5 minutes, stirring occasionally, until the kale wilts and is cooked. Stir in the garlic and cook for a few seconds. Set aside to cool slightly.

  • 4. In a small bowl, whisk together the buttermilk, eggs and mustard.

  • 5. Sift the flour and baking powder into another large bowl and make a well in the center. Slowly pour in the buttermilk mixture, whisking at the same time, until you have a smooth batter without any lumps. Stir in the kale and bacon.

  • 6. Heat a medium-large non-stick frying pan until hot over medium heat. Brush with a little melted butter and pour in about one-third of a cup (2½ fl oz/75 ml) of the batter into the pan.

  • 7. Cook the pancakes in batches until bubbles start to appear and the top is almost set. Flip over and cook until the other side is set.

  • 8. Remove and place onto a plate, cover with foil and keep warm until all the pancakes are cooked. Wipe the pan clean with kitchen paper between each batch of pancakes. Serve warm with maple syrup.

  • For a vegetarian option, leave out the bacon and add either grated Cheddar (tasty) cheese or crumbled feta or goats’ cheese. If you are a meat eater you could also substitute chorizo sausage for the bacon.

  • Recipe from Cooking with Kale by Rena Patten, available now from New Holland Publishers.

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