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    Pancakes with Maple Syrup and Pancetta

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    Pancakes with Maple Syrup and Pancetta

    Thinly sliced pancetta crisps up easily so is a very good choice here.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 220g plain flour
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • ¼ tsp salt
    • 1 tbsp caster sugar
    • 450ml buttermilk
    • 2 eggs
    • 25g butter, melted
    • 100ml milk
    • Pil or clarified butter for frying
    • To serve
    • Butter
    • 12 thin slices pancetta or streaky bacon
    • Maple syrup


    1. Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. Mix in the sugar. Make a well in the centre. Whisk the buttermilk with the eggs and melted butter. Pour into the dry ingredients. Whisk together, gradually working in the milk as well. Don't overdo it - a few small lumps in the batter are a good thing.
    2. Preheat the grill to high and grill the pancetta or bacon until crisp (6-8 minutes), turning once. Keep warm.
    3. Heat a heavy-based frying pan or flat griddle over a medium heat. Brush with a little oil or clarified butter. Ladle 3 tbsp of batter per pancake on to the hot surface. When the surface of the pancakes is pitted with holes, and the underside is browned, turn over and cook briefly until patched with brown. If the pancakes seem flabby and bubbles are not rising to the surface, thin the mixture with a little water or milk. Keep the cooked pancakes warm as you work through the batter.
    4. Serve the pancakes in stacks with a knob of butter, the pancetta or bacon, and a good drizzle of maple syrup.

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