After all the travelling around the US, visiting New York, Arizona and Nevada, I sampled a lot of great food and have discovered that I had a taste for pancakes. Yes classic American maple syrup bacon pancakes. I tried many different pancakes, many different shapes and sizes throughout my trip and have discovered that simple works best. Simple and tasty. Tasty bacon and maple pancakes.

So, I thought initially I would try these pancakes by themselves, no additions, no sauce, but they were a wee bit dry and needed something on top. So, I decided to add some maple syrup. The taste improved somewhat, but I was still missing something, yes that’s right – bacon! This is how I ended up with maple syrup pancakes with bacon.

The pancakes will be fluffy, sweet and topped with some lovely crispy bacon strips. Magic! Enjoy, I certainly did.

These are perfect for anytime, breakfast, brunch or a decadent dinner.

Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar, mix and make a well in the centre. In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the well of dry ingredients and gradually whisk in. The batter is ready to use now or it can rest for an hour or so.

Heat a large frying pan over a medium heat and oil it lightly. Drop large spoonful's of the batter into the hot pan, leaving spaces between them. Cook for 1-2 min or until bubbles appear on the surface, then use a fish slice to turn them over and cook on the other side, until golden brown. Keep warm in a low oven while you cook the remaining pancakes.

Meanwhile, in a separate pan, heat 1 tbsp oil and fry the bacon rashers until crisp. Serve the pancakes in stacks with rashers of crispy bacon and maple syrup to pour over.

Enjoy!