Pancakes with Maple Syrup & Crispy Bacon

Method

1. Sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a large bowl.

2. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Using a large metal spoon carefully fold the egg whites into the batter until evenly mixed.

3. Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.

4. Serve in stacks topped with crispy bacon and maple syrup.