Bacon, maple syrup and pancakes are a heavenly combo, so these bacon-filled pancake fingers will go down a treat at your next breakfast or brunch.
12 rashers smoky streaked bacon
6 tbsp. maple syrup, plus extra to serve
250 g (9oz) self-raising flour
1 tsp. baking powder
1 tbsp. caster sugar
3 large eggs, beaten
200 ml (7 fl oz (⅓ pint)) semi-skimmed milk
25 g (1oz) melted butter, cooled, plus extra for cooking
Preheat the oven to 220C (200C fan) mark 7. Put a wire rack over a foil lined baking sheet and spread over the bacon over it (you might need to use two trays). Brush each slice of bacon with half of the maple syrup and bake for 12-15min. Turn over and brush with remaining maple syrup and continue to cook for 5-8min, until golden and crisp.
Meanwhile, make the batter. Combine the flour, baking powder and sugar in a bowl and create a well in the centre. In a jug, whisk the eggs, milk and melted butter, gradually add this to the flour mixture until smooth.
Place a non-stick pan over a medium heat and transfer the batter to a jug. Brush the pan with some extra melted butter and pour a strip of batter just larger than one of the bacon rashers. Top with one piece of bacon and spoon over a thin layer of batter. Continue to cook for a further 2min, until the batter is just set, then flip over and cook for a further 1min, until golden and cooked through. Keep warm while you cook the remaining pancakes.
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