MAPLE BACON & CHEESE PANCAKE STACK

Takes 20min serves 6

25g salted butter, melted and slightly cooled 225g plain flour 2½tsp baking powder 1tsp caster sugar 250ml milk 2 eggs sunflower oil, for brushing 12 rashers maple-cured bacon 6tbsp grated Monterey Jack cheese A little maple syrup, to drizzle 1 Using a balloon whisk, beat together the butter, flour, baking powder, sugar, milk, eggs and 1tsp salt. Cover and chill in the fridge for 30min. 2 Brush a non-stick frying pan with a little oil and, when hot, add a dollop of pancake mixture. When you see bubbles appear on the surface, turn the pancake over and cook until

golden brown. Remove from the pan, separate each pancake with a square of greaseproof paper and cover the stack with foil to keep warm. Repeat until you have used up all the mixture. 3 Grill the bacon until crispy. Stack the pancakes and bacon on a plate with cheese scattered in between. Drizzle with maple syrup to serve.