Breakfast BBQ Buttermilk Pancakes with Maple Cinnamon Butter & Bacon

Method

Roughly chop up the butter and place in a bowl. Leave in a warm place until soft (not melted). Once the butter is plyable add the maple syrup and ground cinnamon. Mix with a wooden spoon until fully incorporated. This also can be achieved by using a whisk and a cake mixer if preferred. While the maple butter is soft, spoon it in a line onto glad wrap, then twist the ends, so it's rolled up like a sausage. Refrigerated until required.

Method

After separating your eggs, in a bowl whisk the egg yolks with the buttermilk and baking soda. Now sift in the flour, baking powder, and add the salt and sugar. Whisk to combine into a smooth batter. Stir in the melted butter. Finally in a clean bowl with a clean whisk, whisk the egg whites until medium peak, then in batches fold the egg whites into the pancake batter. This will create a fantastic light and airy pancake.

Method

For the pancakes heat up your BBQ to low-medium heat. Add a little oil or plain butter on the griddle plate then ladle the butter to the size of the pancake you require. Turn after a minute or so until golden on both sides. Remove and keep the pancakes warm until all the batter is used up. To serve layer the pancakes with bacon, maple cinnamon butter and top with maple syrup. Serve immediately while hot and the maple butter is melting. (If you like you can also add fruit such as banana's, blueberries or strawberries to the pancake batter).