Chive and smoked cheddar pancakes with maple glazed bacon

Ingredients

• 275g wholemeal self-raising flour, sifted
• 2 tsp baking powder
• 1 bunch chives, finely chopped
• Zest of 1 lemon
• 3 eggs, lightly beaten
• 1 1/2 cups (375ml) milk
• 120g unsalted butter, melted, cooled, plus extra to brush
• 1/2 cup (60g) grated smoked cheddar
• 180g streaky bacon
• 2 tbs maple syrup
• Avocado & hard-boiled eggs, to serve

Method

• Preheat oven to 220°C. Line a baking tray with baking paper. In a large bowl combine flour, baking powder, 1/2 tsp salt flakes, chives and lemon zest. Make a well in the centre and add eggs, milk, melted butter and smoked cheddar, and whisk until combined. Set aside for 20 minutes to rest.
• Meanwhile, place bacon on a lined baking tray and brush with maple syrup. Top with another piece of baking paper and place a tray on top to weight down. Cook in the oven for 15-20 minutes until bacon is sticky and browned. Set aside to cool slightly.
• Heat a non-stick frypan over medium- low heat and brush with extra butter. Add 1/3 cup pancake batter to the p and cook for 3-4 minutes each side until golden and cooked. Keep warm while you continue with the remaining batter.
• Arrange pancakes on a serving plate and serve with avocado, maple-glazed bacon and hard-boiled eggs.