Preheat oven to 200°C
Start by placing the streaky bacon on a lined baking tray with a drizzle or spray of rapeseed oil. Pop in the oven, timer set to 15 minutes.
Then in a large mixing bowl combine the dry ingredients, including the granulated sugar, flour, baking soda, baking powder and salt.
Now whisk the wet ingredients in a separate bowl, combining the egg, milk and melted butter. Slowly pour the wet into the dry whilst whisking until a smooth consistency is achieved.
Lightly coat a non-stick pan with rapeseed oil. Once the pan is hot (on a medium heat), using a large spoon (approx 2 tbsp), add the pancake batter into the pan, to make around 3 pancakes at a time.
When the bottom starts to turn golden brown, flip the pancakes and cook for a further few minutes and pile into a stack.
Serve the pancakes with a few pieces of streaky bacon. Top with a cube of salted butter and a drizzle of maple syrup.
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