Bacon Buttermilk Pancakes with Sriracha Caramel

• 12 Streaky Bacon, 6 for the batter, 6 for topping
• 2 Eggs, large
• 475 ml Buttermilk
• 3 tbsp Unsalted Butter, melted and slightly cooled
• 150 g Blueberries
• 250 g Plain Flour
• 2 tbsp Caster Sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 1 tbsp Icing Sugar, plus extra for dusting
• 1 tbsp Sriracha Caramel, or maple syrup as an alternative
• 0.5 tsp Salt
• Water Splash

Instructions

1. 1
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 2
   In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.
3. 3
   Pour the wet ingredients into the dry ingredients, gently folding them together. Be careful not to overmix - lumps are okay! Let the batter rest for 5 minutes.
4. 4
   Meanwhile, heat the grill and cook 12 rashers of bacon for 2-3 minutes each side until crispy.
5. 5
   Chop 6 rashers of bacon thinly and add to the batter, mixing well. Reserve the other 6 rashers for topping.
6. 6
   Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
7. 7
   Pour 60ml of batter (about 4 tablespoons) onto the hot skillet for each pancake.
8. 8
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
9. 9
   Repeat with remaining batter.
10. 10
    In a small pan, add the blueberries, icing sugar, sriracha caramel (or maple syrup) and a splash of water. Bring to the boil, then reduce the heat.
11. 11
    Simmer for a few minutes, being careful not to let the blueberries burst.
12. 12
    Stack the pancakes on serving plates (about 2-3 per person).
13. 13
    Top each serving with reserved bacon rashers and pour over the blueberry sauce.
14. 14
    Dust with icing sugar and serve immediately.