Preheat oven to 110°C (90°C fan) mark ¼ (to use for warming). Sift flour, baking powder and sugar into a large bowl and stir to combine. In a large jug, whisk eggs, yogurt and milk together until smooth. Using a whisk, gently stir the wet ingredients into the dry ones until just combined (the mixture may be a little lumpy, but don't worry).
Step 2
Heat a knob of the butter in a large frying pan until foaming, then drop large serving spoonfuls of batter into the pan, spacing apart (cook in batches). Cook the pancakes for 2-3min until the underside is golden and the tops look dry and bubbly, then flip and cook for a further 2-3min until golden. Put cooked pancakes on a baking tray, cover with foil and keep warm in the oven. Repeat with the remaining batter.
Step 3
Meanwhile, fry the bacon in a large, non-stick frying pan until crisp and golden.
Step 4
In a small jug or serving bowl, stir together the maple and golden syrups. Serve warm pancakes stacked with the bacon, drizzled with syrup.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
