Savoury Pancakes with Moi Moi Sauce Drizzle

Serves: 2-3
Time: 30 minutes

Ingredients

For the pancakes:

• 180g plain flour
• 2 tsp baking powder
• ½ tsp sea salt
• 1 large egg
• 200ml milk
• 1 tbsp melted butter (plus extra for the pan)
• 1 spring onion, finely chopped

For the topping:

• 6 rashers streaky bacon
• 80ml Moi Moi Sauce Original
• 1 tbsp maple syrup

To serve:

• Fresh herbs or chilli flakes (optional)

Method

1. Make the batter. In a bowl, whisk together the flour, baking powder, and salt. In a jug, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry and whisk gently until combined. The batter should be thick enough to hold its shape on the pan.
   
   
2. Cook the bacon. In a separate pan, fry the streaky bacon over medium heat until crisp. Drain briefly on kitchen paper and keep warm.
   
   
3. Cook the pancakes. Heat a little butter in a non-stick pan over medium heat. Drop in large spoonfuls of batter and cook for 2-3 minutes, until bubbles appear on the surface and the edges start to set. Flip and cook for another 1-2 minutes until golden and fluffy inside. Keep the cooked pancakes warm while you finish the rest.
   
   
4. Make the drizzle. In a small saucepan, gently warm Moi Moi Sauce with the maple syrup until glossy and slightly runny.
   
   
5. Assemble. Stack the pancakes on plates, top with crispy bacon, and drizzle generously with the warm Moi Moi Sauce maple glaze. Add a fried egg on top if you want that full brunch moment.

Chef’s Tip

Don’t overmix the batter - that’s the difference between chewy and fluffy. You want it thick, and full of air pockets. Cook them on a medium heat so they rise without burning before the centre’s done.