Bacon & Maple Syrup Pancakes

prep 5 mins cook 15 mins
  • 300 g (10 oz) plain flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 425 ml (14½ fl oz) milk
  • 25 g (1 oz) butter, melted
  • spray olive oil, for oiling
  • 8 smoked back bacon rashers
  • maple syrup, to serve

Sift the flour, baking powder and salt into a bowl. Make a well in the centre and gradually beat in the egg and milk. Continue to beat until the batter is smooth. Stir in the melted butter.

Heat a heavy-based frying pan until hot, spray lightly with spray oil and spoon on about 100 ml (3½ fl oz) of the pancake batter. Cook over a medium heat for 1–2 minutes until bubbles start appearing on the surface. Carefully flip the pancake over and cook for a further 1–2 minutes until browned on the underside. Remove from the pan and keep warm in a preheated oven, 150°C (300°F), Gas Mark 2, while you cook the remainder of the batter – it should make 8 pancakes in total.

Meanwhile, cook the bacon under a preheated high grill for 2 minutes on each side until golden.

Serve the pancakes topped with the bacon and drizzled with maple syrup.

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