Original recipe of the week: Chilli Pancakes with Crispy Bacon and Maple Syrup

Pancake Day is nearly here! If like us you’re a little tired of the same old lemon and sugar or Nutella and banana combinations, you’re in the right place. Why not try a savoury pancake alternative this year, a little different but just as delicious. Traditionally pancakes are simply a way to use up all of the odds food items left behind before Lent starts, and a way to satisfy a sweet tooth – here you can do both.

Chilli Pancakes with Crispy Bacon and Maple Syrup

Serves: 4
Cook time: 5-10 minutes

What you will need:

225g/8oz self-raising flour
3 tbsp soft light brown sugar
1 tsp baking powder
2 tsp fresh red chilli (diced)
Zest of ½ lemon (finely grated)
300ml semi-skimmed milk
1 medium free-range egg
4 tbsp sunflower oil
12 slices of streaky bacon
Maple syrup to serve
Pinch of salt
Pinch of coarse black pepper

What you need to do:

1. For the pancakes. Combine all of the dry ingredients ensuring they are mixed thoroughly and then add in the wet items including the fresh chilli and mix.
2. Ensure that everything is mixed together well, then cover and place in the fridge to chill.
3. For the bacon. Gently cook each slice of the bacon until crispy and place onto a piece of kitchen roll to mop up the excess fat.
4. Heat a frying pan with a little of the sunflower oil. When hot add in 1 tablespoon of pancake mix, fry until cooked and discard – this is your test pancake!
5. Now add 3-4 tbsp of batter into the pan, fry on one side until pale gold – flip and fry on the other side and remove from the heat when cooked.
6. Continue this until you have used up all of your batter, placing each pancake on top of the other to form a stack.
7. When ready to serve, drizzle with maple syrup and serve 2-3 pancakes with 2 slices of bacon per person.

Bethany Stone