Photo: Toby Scott
Begin by frying all of the bacon in a dry frying pan – you do not need to add any extra fat to the pan as they will release sufficient oil as you cook them. Remove from the pan and put on a paper towel to remove any excess fat. Set aside while you prepare the batter.
To make the pancake batter, put the flour, baking powder, egg yolk, sugar, salt and beer in a large mixing bowl and whisk together. Add the melted butter and cooked bacon lardons and whisk again. The batter should have a smooth, dropping consistency.
In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
When you are ready to serve, remove your batter mixture from the refrigerator and stir gently. Put a little butter in a large frying pan set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the rested batter into the pan, leaving a little space between each. Cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top – this will take 2-3 minutes. Turn the pancake over using a spatula and cook on the other side until golden brown.
Meanwhile, gently fry the bacon rashers in the vegetable oil until crisp in a separate pan. When everything is ready, serve the pancakes with the streaky bacon and lashings of maple syrup.