Fluffy pancakes with blueberries and bacon

These pancakes are light enough to float off the plate. Brunch is a meal often enjoyed with wine. So what should one pour? If in doubt, my recommendation is to serve bubbles — especially fruity ones with a little acid to brighten the flavours of food instead of overwhelming them. Here the blueberries and the pomegranate syrup marry well with the raspberry flavours in a sparkling pinot noir such as Marlborough’s Söderberg Rouge Fête.

For the pancakes

1 cup	Plain flour
1 tsp	Baking powder
¼ tsp	Baking soda
¼ tsp	Salt
1 Tbsp	Caster sugar
1	Egg
1 cup	Buttermilk (Main)
2 Tbsp	Canola oil
1 Tbsp	Table spread

To serve

8 rashers	Streaky bacon (Main)
2 cups	Blueberries (Main)
1 bottle	Pomegranate syrup, for serving (Main)
1 sprinkle	Icing sugar

Directions

1. Sift the flour, baking powder, baking soda, salt and caster sugar into a large bowl.
2. Whisk the egg in another bowl until smooth then whisk in the buttermilk. Stir into the flour mixture. It should be slightly lumpy.
3. Lightly grease a large non-stick frying pan with the table spread.
4. Heat on medium. Drop¼cups of the batter into the frying pan. Spread each into an approximately 8cm round. Cook until bubbles appear on the surface. Flip over and cook the other side, until golden.
5. Meanwhile, pan-fry or microwave the bacon until cooked.
6. Layer 2 rashers of bacon and some blueberries between 2 pancakes. Top with more blueberries and dust with icing sugar. Repeat. Serve the pomegranate syrup on the side.