Fresh herb pancakes with crispy pancetta and Clarks Maple Syrup


200g self raising flour
1 teaspoon baking powder
Pinch of salt
Black pepper, a good twist of the pepper mill
1 large egg
200 ml milk
1 tablespoon melted butter
1 heaped tablespoon fresh chives, finely chopped
Sunflower oil for frying
8 rashers pancetta
Clarks Maple Syrup for drizzling


Sift the flour, baking powder, pepper and salt into a large mixing bowl.
Make a well in the middle and slowly whisk in the milk, egg and until you have a smooth thick batter.
Add the melted butter and chives and stir.
Heat a wide non stick frying pan over a medium heat and add a little oil.
Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
Cook for about 3 minutes on each side until golden.
Transfer the pancakes to a warm plate and cover to keep warm.
Grill the pancetta until crisp.
Serve the pancakes topped with the pancetta and drizzle generously with maple syrup.