Breakfast Pancakes with Bacon and Maple Syrup

Ingredients

• Sugar

  White, granulated sugar

  100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Wheat flour

  Whole-grain

  200g

• Whole milk

  3.25% milkfat, with added vitamin D

  200g

• Bacon

  Raw, cured pork

  16 strip or 192g

• Maple syrups

  4 tsp or 27g

• Groundnut oil

  Tesco

  ⅓ tablespoon or 5g

Directions

1. 1. Blend egg and sugar together, add flour and enough milk until thick runny consitency. 2. Heat oil in a crepe or non stick frying pan, pour enough mixture onto the surface to create a 8-10cm diameter pancake, repeat to fit as many in pan without them touching (usuallu three or four). 3. Heat until bubbly consistency and matt surface, flip and cook on the other side. Remove to a warm plate, repeat until all the batter is finished. 4. Meanwhile, grill or fry the bacon until cooked according to taste. Place in a dish to keep warm. 5. Plate three or four pancakes onto a serving plate and add three to four strips of bacon per serving, drizzle over maple syrup and serve warm. 6. Finish the remaining pancakes with topping of your choice.

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