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Hilltop Maple Syrup Drizzled Pancakes

A full-flavoured recipe for pancakes topped with bacon and Hilltop maple syrup.

25 mins

Serves 1


  • 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


  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6.
  2. Lay slices of bacon in a frying pan and place over a gentle heat until cooked.
  3. Meanwhile, sift the flour and baking powder into a bowl.
  4. Whisk the milk and egg together in a jug until smooth.
  5. 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.
  6. Leave the pancake mix to stand while the bacon cooks.
  7. When the bacon’s nearly ready, heat a non-stick frying pan and brush with a little of the oil.
  8. Place 1 tbsp batter into the pan, swirl into a 7cm circle, then repeat, leaving at least 3cm between each pancake.
  9. Cook for 1-2 minutes until the tops start to bubble, then turn over and cook for a further 1-2 minutes.
  10. Set aside and keep warm. Repeat with the remaining batter until all the mixture is used up.
  11. Serve the pancakes with the bacon and a little butter, drizzled with Hilltop Maple Syrup.

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