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