Bacon Strip Pancakes

Serves: to make about 15 pancakes

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 mins

9 oz - self-raising flour (self-rising flour)

2 - eggs

12 fl oz - milk

2 tablespoons - butter

3 tablespoons - sugar

15 rashers (slices) - streaky bacon

Make the batter first - crack the eggs into a bowl and beat until fluffy. Add in the dry ingredients, (if you only have plain flour - all purpose flour - you can use this, but will need to add ½ tablespoon baking powder). Do not stir the mixture at this point. Melt the butter and add it, plus the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
Fry the bacon until crisp over a medium heat. Remove from the pan and place on paper kitchen towels to drain the fat. Remove most of the bacon grease from the pan or griddle except for a thin layer. Sprinkle a few flecks of water into your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
Return the bacon to the skillet or griddle and carefully spoon pancake batter over each bacon strip, allowing it to overlap the bacon. Cook until golden brown on one side and flip. Cook until golden and done on the other side. If you want a deeper colour, just repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.
If you are cooking the pancakes in batches, keep the cooked ones warm in a low oven while you finish cooking. Serve with warm maple syrup.