- 8 slices pancetta, to serve (optional)
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- sunflower oil and butter, for cooking
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- blueberries, to serve (optional)
Blueberries are one of the few edibles native to North America and credited with being…
For the pancakes
- 300g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tbsp caster sugar
- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp maple syrup, plus extra to serve
The rising spring sap of a number of varieties of maple tree…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
If serving with pancetta, heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and lay on the pancetta in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 mins until crisp.
To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, we made 20cm pancakes for a serving size of one per person, or if you are very hungry, two per person. Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or blueberries, drizzled with extra maple syrup.