140g Plain Flour
1 tsp baking powder
½ tsp salt
2 tbsp caster or granulated sugar
2 tbsp melted butter (plus extra butter or vegetable oil for frying)
8 rashers of bacon (back or streaky, smoked or un-smoked – up to you!)
Strawberries or blueberries (optional extra)
Easy as one, two tea…
Sift the flour, baking powder, salt and sugar into a mixing bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk/egg mixture into the flour mixture and whisk until you have a smooth batter. This can be done with a fork or whisk. Leave to stand for a minute
Whilst the batter is standing, get the bacon under a medium grill
Now heat a non-stick frying pan over a medium-high heat and add a knob of butter. When it’s melted, add 2 or 3 small ladle of batter (depending on the size of your pan). Make sure the circles are spaced out and stay separate. The batter will seem very thick but this is how it should be. Wait until the top of the pancakes begin to bubble, then turn them over and cook until both sides are light golden brown and the pancakes have risen to about 1cm (½in) thick.
Check the bacon and turn accordingly (cook to your own preferred crispiness)
Repeat step 4 until all the batter is used up. You can keep the pancakes warm on a plate in a low oven whilst cooking in batches. The batter will make approx 12 small pancakes
Serve the pancakes in a little stack, with the crispy bacon on top and a good drizzle of real maple syrup. Serve with blueberries and/or strawberries on the side if desired.
Eat and enjoy!