Pancakes with bacon and maple syrup

Pancakes can be eaten with whatever you like but they are delicious with bacon and maple syrup. Do not eat this if you are on a diet!!

Some say the batter is better the next day so you can make the batter the night before and then just cook the pancakes the next morning.

We were attacked by gluttony and had 18 pancakes between both... In normal circumstances, 18 pancakes is enough to feed 4 persons.

This recipe if from Paul Hollywood's How to bake book.

Serves: 4 persons.

Ingredients:

• 200g plain flour
• 3 tsp baking powder
• pinch of salt
• 1 egg, beaten
• 300ml milk
• 15g melted butter
• 8 slices of bacon (2 per person)
• maple syrup to taste

Method:

1. Sift the flour and baking powder into a bowl plus the salt and mix well.
   
   
   
2. In another bowl, combine the beaten egg with the milk.
   
   
   
3. Make a well in the middle of the dry ingredients and slowly whisk in the milk and egg mixture, until you have a smooth batter.
4. Finally, beat in the melted butter.
   
   
   
5. Heat a little butter with a dash of oil in a frying pan over a medium heat. I used a non-stick pan and did not use any extra fat.
6. When hot, cook the pancakes in batches: drop in about 1 tbsp batter for each pancake (try to keep the amount the same for all of them) and cook for 2-3 min on each side or until golden. Repeat until all the batter is used. When the pancakes have a few air holes in them, that's when they are ready to be flipped over.
   
   
   
   
   
   
   
7. As the pancakes are cooked, stack them on a warm plate, cover and keep warm.
8. In the meantime, fry the bacon in a frying pan. Again, I used a non-stick pan so I did not have to add any more fat.
   
   
   
9. Serve the pancakes as soon as they are all cooked, with the bacon and maple syrup to taste.