Pancakes with whipped maple butter & crispy pancetta

To make the maple butter, melt the butter in a small pan over a high heat. Cook for 4-5 minutes until golden brown. Add the maple syrup, and cook for a further minute until slightly thickened. Pour into a large bowl, cover and leave to cool slightly before putting it into the freezer for 25 minutes, or until it's starting to firm up. Whisk with a hand mixer for about 1 minute, or until pale and creamy. Keep cool.

Place the pancake ingredients other than the butter, oil and pancetta into a large bowl. Whisk together gradually into a smooth batter. Set aside.

Warm a frying pan over a high heat. Add a little oil and the pancetta, in batches if necessary, and cook for 1-2 minutes on each side until crisp. Remove to a plate lined with kitchen paper and keep warm.

Discard the oil and wipe out the pan with kitchen paper. Return to the heat. Add a knob of butter and a little oil. When the butter melts and starts to froth, ladle in enough batter to make a single pancake about 18-20cm in size. Cook for about 2 minutes, until small bubbles start bursting on the surface and the base is golden. Turn over using a fish slice. Cook for a further minute, or until golden. Keep warm and repeat with the remaining batter to make 4-6 pancakes, adding more butter and oil as needed. Serve hot with the bacon and maple butter.