New York buttermilk pancakes

2. Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins. Keep warm in a clean teatowel and repeat until all the batter is cooked. It makes about 12.

3. To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.