Ingredients

• 175g/6oz plain flour
• 1 tsp baking powder
• 25g/1oz caster sugar
• 2 free-range eggs
• separated
• 250ml/9fl oz milk
• 25g/1oz butter
• 12 rashers maple-cured back bacon
• maple syrup
• to serve

Directions

• Place the flour
• baking powder and caster sugar into a bowl and stir to combine.
• Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.
• In a separate clean bowl
• whisk the egg whites until soft peaks form when the whisk is removed
• then fold into the batter.
• Heat a large frying pan until hot
• add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes
• or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.
• Meanwhile
• heat a frying pan until hot
• add the bacon and cook for two minutes on each side
• or until crisp. Remove from the pan and drain on kitchen paper.
• To serve
• divide the pancakes among four serving plates
• top with the bacon and drizzle with maple syrup.