There is no greater way to start the weekend than with pancakes, smoked bacon and maple syrup!
Cinnamon scotch pancakes are served with crisp smoked pancetta and drizzle of good quality maple syrup.
Cinnamon Pancakes, Bacon, Maple Syrup
200g Plan Flour, 300ml Semi-Skimmed Milk, 1tbsp Baking Powder, 1tbsp Light Brown Sugar, 1tsp Sea Salt, 1 Large Egg, 2tsp Ground Cinnamon, 8 Slices Smoked Pancetta, Good Quality Maple Syrup
1) Cook the pancetta under a very hot grill for 2 minutes each side or until crisp. Set aside.
2) Combine the flour, baking powder, sea salt, ground cinnamon and sugar in a large bowl. Whisk together the egg and milk in a separate bowl. Slowly add the milk and egg into the flour mixture whilst whisking – whisk until fully combined.
3) Place a large non-stick frying over a medium heat and add a little oil. Fry tablespoonfuls of the batter in the oil for around 2 minutes each side or until golden brown. Keep the cooked pancakes warm until you have exhausted the batter. You will need to add a little oil to the pan in between batches.
4) Serve the pancakes with the crisp pancetta and a good drizzle of maple syrup.