Fresh Herb Pancakes With Crispy Pancetta and Maple Syrup
Serves 4-6
Ingredients
200g self-raising flour
1 tsp baking powder
Pinch of salt
Black pepper, a good twist of the pepper mill
1 large egg
200 ml milk
1 tbsp melted butter
1 heaped tablespoon fresh chives, finely chopped
Sunflower oil for frying
8 rashers pancetta
Clarks Maple Syrup for drizzling
Preparation
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
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