Teacup Pancakes with Quick Nectarine Jam and Sticky Maple Bacon
1 hr 15 min
1 hr 15 min
12 servings
1 hr 15 min
1 hr 15 min
12 servings
1 hr 15 min
1 hr 15 min
12 servings


Quick Nectarine Jam:
  • 2 to 3 ripe nectarines, peeled, pitted and chopped
  • 1 to 2 tablespoons honey or alternative sweetener
  • 1/2 vanilla bean, seeds scraped
  • 1 tablespoon lemon juice 
Teacup Pancakes (Gluten-Free Version):
  • 1/2 cup almond flour
  • 1/2 cup coconut flour 
  • 1 teaspoon baking powder 
  • Pinch salt 
  • 1 cup milk
  • 1 tablespoon honey or xylitol
  • 3 eggs, lightly beaten 
  • 1 teaspoon lemon zest 
  • 1/2 teaspoon vanilla extract 
  • 1 tablespoon butter, melted, plus for the pan
  • 1 tablespoon coconut oil, warmed until liquid
Teacup Pancakes (Alternative with Gluten and Sugar):
  • 1 cup self-rising flour
  • 1 cup milk (or 1/2 cup milk and 1/2 cup ricotta, buttermilk or yogurt) 
  • 2 tablespoons sugar 
  • 1 egg, beaten 
  • 2 tablespoons butter, melted, plus for the pan 
Sticky Maple Bacon:
  • 250 grams (9 ounces) streaky bacon, diced
  • 1 sprig fresh rosemary 
  • 1 to 2 tablespoons maple syrup 


For the nectarine jam: Combine the nectarines, honey, vanilla seeds and pod, lemon juice and 1/2 cup water in a small saucepan over medium heat. Simmer until the nectarines have softened and can be roughly mashed, 15 minutes.

For the teacup pancakes (gluten-free version): Meanwhile, in a mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, milk, honey, eggs, lemon zest, vanilla extract, butter and coconut oil until combined. The mixture should have the consistency of pouring cream.

For the teacup pancakes (alternative with gluten and sugar): In a mixing bowl, whisk together the self-rising flour, milk, sugar, egg and butter.

For the maple bacon: Cook the bacon and rosemary in a pan over medium heat until golden and crispy, 7 to 8 minutes, adding in the maple syrup for the last 1 to 2 minutes. Remove the pan from the heat and set aside until serving.

Cook the pancakes: Melt 1/2 tablespoon butter or coconut oil in a good-quality frying pan over medium heat. When the butter starts to foam, dollop in the pancake batter, about 1/4 cup at a time. (If you have a very good quality nonstick pan, no butter or oil should be necessary). You should fit 3 or 4 pancakes into the pan at a time. Cook until bubbles start to appear on the surface of the pancakes and the bottoms are golden, 2 to 3 minutes. Flip and cook for a further 2 to 3 minutes.

Remove the pancakes and set aside on a plate lined with paper towels. Wipe the pan clean with another sheet of paper towel and then repeat the cooking process until you have used up all the batter.

Serve immediately with the nectarine jam and a spoonful of sticky maple bacon bits.

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