• 440 g oak smoked bacon
  • 125 g British plain flour
  • 1 tsp baking powder
  • 150 ml British semi-skimmed milk
  • 1 medium British free-range egg, beaten
  • 1 tbsp sunflower oil
  • 20 g unsalted English butter
  • 80 ml pure Canadian maple syrup


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the bacon onto a baking tray and cook in the oven for 15-20 minutes, until crisp.

  2. 2

    Meanwhile, sift the flour and baking powder into a bowl. Whisk the milk and egg together in a jug until smooth. Make a well in the middle of the flour, then gradually beat in the egg and milk mixture with a wooden spoon, drawing in the flour from the edges to make a batter the consistency of single cream; leave to stand while the bacon cooks.

  3. 3

    When the bacon’s nearly ready, heat a non-stick frying pan and brush with a little of the oil. Place a tablespoon of the batter into the pan, swirl into a 7cm circle, then repeat, leaving at least 3cm between each pancake. Cook for 1-2 minutes, then once the tops start to bubble, turn them over and cook for a further 1-2 minutes. Set aside and keep warm. Repeat with the remaining batter until all the mixture is used up. You should have about 12 pancakes.

  4. 4

    Serve the pancakes with the bacon and a little butter, drizzled with the maple syrup.

Nutritional Details

Each serving provides
  • Energy 2299kj 549kcal 27%
  • Fat 26.7g 38%
  • Saturates 11.5g 58%
  • Sugars 11.5g 13%
  • Salt 4.5g 75%

% of the Reference Intakes

Typical values per 100g: Energy 1068kj/255kcal

Each serving provides

34.5g carbohydrate 1.9g fibre 41.7g protein

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