Fresh Herb Pancakes With Crispy American Bacon & Clarks Maple Syrup
Serves: 4-6
Ingredients,
- 200g self raising flour
- 1 teaspoon baking powder
- Pinch of salt
- Black pepper, a good twist of the pepper mill
- 1 large egg
- 200 ml milk
- 1 tablespoon melted butter
- 1 heaped tablespoon fresh chives, finely chopped
- Sunflower oil for frying
- 8 rashers pancetta
- Clarks Maple Syrup for drizzling
Directions
1. Sift the flour, baking powder, pepper and salt into a large mixing bowl
2. Make a well in the middle and slowly whisk in the milk, egg and until you have a smooth thick batter
3. Add the melted butter and chives and stir
4. Heat a wide non stick frying pan over a medium heat and add a little oil
5. Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan
6. Cook for about 3 minutes on each side until golden
7. Transfer the pancakes to a warm plate and cover to keep warm
8. Grill the pancetta until crisp
9. Serve the pancakes topped with the pancetta and drizzle generously with maple syrup.
Recipe courtesy of http://www.clarksmaplesyrup.co.uk/
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