This has to be, without a doubt, the best pancake recipe i’ve ever tried. I’ve added enough milk for them to be thicker than your average pancake, but not as thick an American pancake, they can be a bit too rich for me. But these babies hit the spot. And with gallons of Maple syrup, butter and that crispy bacon, these are just what you need, right now. Now. No seriously, get started!

Ingredients.

• 225g plain flour
• 1tsp baking powder
• 1tbsp brown soft sugar
• 1tsp vanilla extract
• 2 eggs
• 350ml milk
• 30g melted butter
• a few rashers of bacon
• maple syrup
• olive oil for greasing

Preheat your oven to about 200C for a gas oven, 210C for a fan. Lay the bacon out onto a lined baking tray. Drizzle over maple syrup and stick it in the oven for about 20mins, but check after 10, the maple syrup with start to burn, but just be sure your bacon’s doing okay. Mix all your dry ingredients together in a bowl and make a well in the middle. This will make it easier to incorporate the wet ingredients. Give your eggs a whisk in a separate jug, then add your vanilla extract, milk and butter. Give it another whisk then begin to mix into your dry ingredients a little at a time. Next, if you want to make things easier, clean out an old ketchup bottle and pour in your mixture. If you can’t be bothered to make life easier, use a ladle, you lazy bugger. Next, get a big non-stick pan on a high heat on the hob. Get a bit of olive oil in there and let it heat up for a few seconds. Next squeeze out a blob the size of however big you want your pancakes to be, mine here are about the size of an orange. The pancakes are ready to be flipped when the top is no longer shiny and is developing bubbles. Flip when ready and let them colour on the other side. This should take about a minute and a half in total. Stack up your pancakes, get a knob of butter on top, lather them with maple syrup and top with that delicious bacon. Pat yourself on the back and enjoy!