(1oz) melted butter, cooled, plus extra for cooking
Directions
Step 1
Preheat the oven to 220C (200C fan) mark 7. Put a wire rack over a foil lined baking sheet and spread over the bacon over it (you might need to use two trays). Brush each slice of bacon with half of the maple syrup and bake for 12-15min. Turn over and brush with remaining maple syrup and continue to cook for 5-8min, until golden and crisp.
Step 2
Meanwhile, make the batter. Combine the flour, baking powder and sugar in a bowl and create a well in the centre. In a jug, whisk the eggs, milk and melted butter, gradually add this to the flour mixture until smooth.
Step 3
Place a non-stick pan over a medium heat and transfer the batter to a jug. Brush the pan with some extra melted butter and pour a strip of batter just larger than one of the bacon rashers. Top with one piece of bacon and spoon over a thin layer of batter. Continue to cook for a further 2min, until the batter is just set, then flip over and cook for a further 1min, until golden and cooked through. Keep warm while you cook the remaining pancakes.
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”!).
