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Fluffy Pancakes with Blueberry Compote and Crispy Bacon

Name: Fluffy Pancakes with Blueberry Compote and Crispy Bacon
Yield: 2
Ingredients: 125 grams self-raising flour; 1 teaspoon baking powder; 1 tablespoon caster sugar; pinch Schwartz® Sea Salt; 2 large eggs; 100 grams whole milk; 25 grams unsalted butter, melted; Coconut or vegetable oil, to cook; 6 rashers of streaky bacon; 325 grams frozen blueberries (you can also use fresh); 25 grams caster sugar; 1/2 teaspoon Schwartz® Ground Cinnamon; 1 orange, zest and juice

By: Schwartz UK

March 11, 2026

There’s nothing better than a plate of warm, fluffy pancakes to start the day. Light and golden, these pancakes are perfectly soft on the inside with a delicate crispness on the edges. Topped with a vibrant blueberry compote, subtly spiced with cinnamon and fresh orange zest, every bite is bursting with flavour. To finish, crispy streaky bacon adds the perfect contrast—its smoky, salty crunch balancing the sweetness of the fruit. Whether it's a weekend brunch or a simple morning treat, this combination is a classic for a reason.

Recipe Info

Prep Time:

15
Cook Time:

10
Servings:

2
User Rating:

Ingredients

1
125 grams self-raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
pinch Schwartz® Sea Salt
2 large eggs
100 grams whole milk
25 grams unsalted butter, melted
Coconut or vegetable oil, to cook
6 rashers of streaky bacon
Blueberry compote
325 grams frozen blueberries (you can also use fresh)
25 grams caster sugar
1/2 teaspoon Schwartz® Ground Cinnamon
1 orange, zest and juice

Nutrition Information

(per serving)

Key products

A bottle of Schwartz Sea Salt with an adjustable grinder top.

Sea Salt Adjustable Grinder Mill

£3.20

A clear glass jar of Schwartz Ground Cinnamon 39G is shown against a white background, featuring an orange and black cap and a label with an image of cinnamon sticks.

Grilled pineapple spears, seasoned with Schwartz Ground Cinnamon 39G, are served on rustic plates with vanilla ice cream, a dark sauce, and fresh lime.

Cinnamon Ground

£2.15

Instructions

In a medium bowl, whisk the flour, baking powder, sugar and Salt. Make a well in the middle and add the eggs and milk. Whisk until smooth, add the melted butter, whisk again. Leave to rest.
While the batter rests, fry or grill the bacon till crispy.
In a medium saucepan, add the compote ingredients and simmer on a medium heat for 10 minutes, stirring occasionally, until glossy and the blueberries are still whole but broken down a little. Remove from the heat and leave to cool slightly until serving.
Make the pancakes in a shallow non-stick frying pan, heat oil on a medium high heat, drop a couple of tablespoons of batter per pancake and leave to cook until bubbles form on the surface, flip using a spatula and cook for another couple of minutes. Remove to a plate and keep warm in the oven. Repeat until all the batter is gone.
Serve the pancakes with blueberry compote heaped on top and crispy bacon to the side. Enjoy!