1. Preheat

   Preheat the oven to 175C.

   Connect Oven
2. Prep Batter

   Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine. Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.

   • 190 g Plain Flour
   • 1 Tbsp Baking Powder
   • 1 tsp Salt
   • 1 Tbsp Granulated Sugar
   • 310 ml Buttermilk
   • 2 Whole Eggs
   • 3 Tbsp , melted Unsalted Butter
3. Cook Bacon

   Pick leaves from rosemary sprigs, and discard stems. In a medium bowl, combine sugar and rosemary leaves. Add bacon, and toss to coat. Arrange bacon slices on a wire rack or parchment paper lined baking sheet, careful not to overlap the slices. Sprinkle remaining sugar and rosemary from the bowl evenly on the top of the bacon. Cook bacon for 20 minutes or until golden brown and crispy. Place cooked bacon on paper towels to drain off excess fat. When cooled, crumble into small pieces.

   • 8 slices Bacon
   • 50 g Light Brown Sugar
   • 4 sprigs , leaves picked Fresh Rosemary
4. Prep Smash-In

   Hull and slice strawberries, and gently fold into pancake batter together with the blueberries.

   • 40 g , hulled, sliced Strawberries
   • 35 g Blueberries
5. Cook Pancake

   Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

   • 1 Tbsp Canola Oil
6. Serve and enjoy!

   Garnish and enjoy!

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By Innit Culinary Team