Maple Syrup

Ingredients for making the pancakes

35g Caster Sugar

150g Plain Flour

1/2 tsp Bicarbonate of Soda

2tsp Baking Powder

2 Large Eggs

25g Buttermilk

25g Melted Butter

Oil for Frying

For the topping

Maple Syrup

8 Thick pieces of Streaky Bacon

Into a bowl, sift the soda, flour and powder. Make a well in the centre of the dry ingredients.  Whisk the eggs in another bowl, adding the melted butter and buttermilk as well. Add this wet mixture slowly to the dry ingredients. Mix the batter well, to avoid any lumps in the mixture. It is now ready to use in making your pancakes or you can store it in the fridge for use later.

Take a frying pan and drip lightly with a little oil. Do not have the heat too high, or the pancakes will burn very quickly. Then pour a little of the mixture into the pan and leave spaces between your pancakes.

Cook for around 2 minutes or until small bubbles appear on the top of the pancakes and use a fish slice to gently turn over to cook on the other side. The pancakes should look a nice golden brown colour on each side. Wrap the cooked pancakes up and keep warm whilst you are cooking other pancakes.

Fry the pieces of streaky bacon in another pan, in a little oil until they are crispy. Take a plate and stack 3 or 4 pancakes neatly in the middle, place the bacon pieces on top and pour some maple syrup all over.

You can keep pancakes that have been cooked, in the freezer, place pieces of greaseproof paper between each one and place in a container with a tight fitting lid.