If serving with pancetta, heat oven
to 200C/180C fan/gas 6. Line a baking
tray with baking parchment and lay on
the pancetta in a single layer. Put another
piece of parchment on top, followed
by a second baking tray, and bake
for 12-15 mins until crisp.
To make the pancakes, get a little
helper to weigh out and tip the flour,
baking powder and sugar into a large
bowl with a small pinch of salt. Crack in
the eggs and whisk until smooth. Add the
maple syrup and milk while whisking.
Heat a splash of oil and a small knob
of butter in a non-stick frying pan until
sizzling. Add spoonfuls of batter to make
pancakes the size you like. Cook until
bubbles start to form on the surface,
then flip and cook the other side. Eat
straight away or keep warm in a low oven
while you cook another batch. Serve
pancakes with pancetta or blueberries,
drizzled with extra maple syrup.