Live Better
 
 

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

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

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.

    Recommended Reading

    Asparagus and feta frittata recipe

    Thyme and feta bring a delicious flavour to this dish.

    Read more

    Chickpea, beetroot and pumpkin salad recipe

    This delicious salad is both simple and impressive.

    Read more

    Butter and sage sauce recipe

    A simple Italian classic, delicious tossed through pasta.

    Read more

    10 healthy lunchbox snacks kids love

    Delicious snacks that will guarantee empty lunchboxes.

    Read more

    Is Australia losing its sweet tooth?

    Dietitian Dr Alan Barclay looks at the latest research.

    Read more

    Winter bruschetta two ways recipe

    Two delicious toppings - Tuscan kale and broad bean.

    Read more

    Leek and broccoli tart recipe

    A beautiful, vegetable tart made with olive oil pastry.

    Read more

    Broccoli, chilli and lemon pasta sauce recipe

    A zesty and delicious vegetarian pasta sauce.

    Read more