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Pancakes served with rashers and maple syrup are often made with buttermilk and bicarbonate of soda but I devised this recipe, with fresh milk and baking powder, one morning when I had no buttermilk - and it works perfectly for me!
Sieve the flour into a mixing bowl, add the sugar and make a well in the centre. Whisk the egg and milk until blended and stir into the flour.
Heat a heavy-based frying pan and turn the heat down to medium low. Add 25g butter, and when melted, drop tablespoonfuls of the mixture into the pan and cook for about two minutes,
Until bubbles appear on the surface.
Turn the pancakes over and cook until they feel firm in the centre and the undersides are golden.
Repeat with the rest of the mixture. Serve straight from the pan with crisp bacon rashers and a good drizzle of maple syrup.
To make Cinnamon Pancakes, add 1 tsp freshly ground cinnamon. Divine served just with butter melting over the top.
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