Silver dollar pancakes with New Yorker Porker

Method

1. To make the pancake batter sieve into a deep bowl 150g plain flour, 1 tsp baking powder, 1 tsp caster sugar and a pinch of salt then make a well in the centre. In a large jug whisk together 250ml buttermilk, 2 eggs and 25g unsalted butter melted. Whisk the wet mix into the well of the dry mix till it comes together but is not perfectly smooth. Set aside covered for 15 mins to rest
2. To make the crumble, remove the skin from Hellers New Yorker Porkers and finely chop up 8 rashers of Hellers Ol Smokey Streaky Bacon. Cook the crumble mix in a heavy based fry pan over medium heat with a little oil. Use the edge of a wooden spoon to help break up the New Yorker Porker into a fine mince. Keep cooking the crumble till it becomes golden and slightly crunchy but not dry – stirring often being careful not to burn it
3. To cook the pancakes heat a non-stick fry pan or flat pancake skillet over medium heat with a little butter. To ensure the pan is at the right temperature do a ‘sizzle test’ with a small spoonful of batter first. Check that it doesn’t brown too quickly or if it has no sizzle at all adjust the temperature accordingly, retest till perfect. Now pour 1 tbsp pancakes into the fry pan and watch for the underside to turn golden and a bubble to appear on the top – flip and cook the other side for 20 seconds
4. Stack 6 pancakes onto each serving plate and sprinkle with the New Yorker Porker + bacon crumble. Serve with maple syrup and a knob of butter on top - YUMMO!