Pancakes with Crispy Bacon, Pecans & Maple Syrup

Ingredients

400gm Gourmet Bacon

100 gm Pecan Nuts

Maple Syrup

Vegetable Oil or Butter, for cooking pancakes

Pancake Batter

2 Cups Self Raising Flour

1 ¾ Cups Milk

2 Eggs

1 tbls Butter, melted

¼ Cup Caster Sugar

Pinch of Sea Salt

Method

To make the pancake batter, sift the flour into a large bowl, stir in the caster sugar and sea salt.

In a seperate bowl whisk together the milk, eggs and melted butter. Make a well in the centre of the flour and whisk in the milk mixture, continue whisking until the batter is combined and free from lumps.

Heat a non stick frypan over a medium heat, reduce the heat slightly and grease pan with butter or oil. Add approximately ¼ cup (or less depending on the size pancakes you would like) Make two pancakes at a time, cook for two minutes on the first side or until bubbles appear, turn & cook for a further two minutes on the other side. Remove from pan and cook the rest of the pancakes, greasing the pan each time.

Cook the bacon in a frypan over medium heat, place the pancakes on warmed plates, layer with the cooked bacon, pour over the maple syrup and sprinkle with roughly chopped pecans.

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