FLUFFY PANCAKES WITH BACON & MAPLE SYRUP

These sweet and savoury American-style pancakes are referred to as flapjacks, hotcakes or johnnycakes. Often made with buckwheat or cornmeal, the addition of baking powder makes them thick and fluffy.

Makes 20

● 12 rashers of dry-cured smoked streaky bacon, about 225g (8oz)

● 250g (9oz) plain flour

● 2tsp baking powder

● 300ml (10fl oz) semi-skimmed milk (or buttermilk)

● 2 medium eggs, beaten

● 1tbsp sunflower oil

● 25g (1oz) unsalted butter

● 125ml (4fl oz) maple syrup

Preheat the grill. Arrange the bacon on a wire rack and place over a baking tray. Grill for 6-8 minutes until crispy.

Meanwhile, sift the flour and baking powder into a large bowl. Whisk together the milk and egg and whisk into the flour to make a thick batter. Leave to stand for 5 minutes.

Lightly oil a large nonstick frying pan, wipe off any excess with kitchen paper and place over a medium heat. Add 1-2tbsp of the batter and spread to an 8cm circle — repeat three times, leaving space between each pancake. Cook for 1-2 minutes until tiny bubbles form on top of the pancakes. Turn over and cook for a further 1-2 minutes until golden brown. Keep warm while cooking the remaining pancakes (you should get about 20). Serve a small stack of warm pancakes with a knob of butter, crispy bacon and a drizzle of maple syrup.