Ingredients (serves 2)

• 1 cup self-raising flower
• 1 tablespoon sugar
• 1 pinch sea salt flakes
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 4 rashers streaky bacon
• 1 Sunny Queen Free Range egg, separated
• 2 Sunny Queen Free Range eggs
• Maple syrup
• Butter for cooking
• Vegetable oil for cooking

Method

1. Sieve flour and baking soda into a bowl, add salt and sugar
2. Separate 1 egg, add buttermilk and only the yolk to the flour mix and gently whisk to combine (do not over mix, a few lumps are okay)
3. With a whisk, beat the white until firm and foamy and gently fold into the mixture
4. Using a heavy based non-stick frying pan on medium heat, melt some butter and vegetable oil together
5. Drop in pancake mix and wait for bubbles to appear in the batter. Flip over and cook for 10-20 seconds. Remove from pan and repeat to use up all the batter. Cover pancakes to keep warm
6. Cook the bacon in another pan on medium to high until cooked and crispy. Remove bacon and drain on paper towel. Tip: keep bacon warm in the oven on low (90-100°c temperature)
7. Wipe out the frying pan, add a small amount of vegetable oil and put over medium heat. Crack 2 eggs into pan and when the whites are mostly set, cover with a lid, and cook until sunny side up
8. Stack pancakes on a plate, top with sunny side up egg and crispy bacon. Pour maple syrup over to serve

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