Hilltop Maple Syrup Drizzled Pancakes
440 g bacon
125 g plain flour
1 tsp baking powder
150 ml milk
1 egg, beaten
1 tbsp sunflower oil
20 g unsalted butter
80 ml Hilltop Maple Syrup
Preheat the oven to 200ºC/fan 180ºC/gas mark 6.
Lay slices of bacon in a frying pan and place over a gentle heat until cooked.
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, drawing in the flour from the edges to make a batter the consistency of single cream.
Leave the pancake mix 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 1 tbsp batter into the pan, swirl into a 7cm circle, then repeat, leaving at least 3cm between each pancake.
Cook for 1-2 minutes until the tops start to bubble, then turn 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.
Serve the pancakes with the bacon and a little butter, drizzled with Hilltop Maple Syrup.