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1
Preheat the oven to 180C.
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2
Lay your bacon rashers on a sheet of baking paper on a baking tray.
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3
On top of these, lay another layer of paper and another baking tray to weigh them down this will prevent the rashers from curling up while cooking.
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4
Cook in the oven until crisp.
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5
Meanwhile, sieve the flour into a bowl and add the polenta.
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6
Add the remaining dry ingredients bicarbonate of soda, baking powder, salt and cinnamon.Whisk the milk, buttermilk and egg in a separate bowl with a hand whisk for a minute or two to get some air into it, until it has thickened and looks frothy.
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7
Slowly pour the wet mixture into the dry mixture and add the blueberries, gently combining with the whisk as you go until all the dry ingredients are combined.
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8
At this stage you dont want to over mix the mixture as this will result in tough pancakes.
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9
Heat a heavy based non-stick frying pan on a medium-high heat for 2 minutes.
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10
Rub a stick of butter over the area of a circle in the middle of the pan.
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11
Pour batter (use a ladle) into the pan and cook one pancake at a time.
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12
You can make them as big as you want, but remember the longer they cook the drier they will become.
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13
I stood a large cookie cutter in the pan and poured the batter into them to keep the shape and thickness.
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14
When the surface of the batter starts to bubble, flip it over.
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15
Keep each pancake warm on a plate in a low oven while youre making the rest stack em high.
