Ingredients

For 4 people – makes 8 giant pancakes

300g plain flour

2 tbsp sugar

4 tsp baking powder

1/2 tsp bicarbonate of soda

A big pinch of salt

450 ml of milk of your choice (we use oat milk)

70g butter plus extra for cooking

5 large eggs (1 for the mixture and 4 to be poached!) 

1-2 punnets of blueberries

2 tbsp of white vinegar

Streaky smoked bacon (3 rashers per person) 

Method

Add the white vinegar to the milk and stir. Mix your dry ingredients: flour, sugar, baking powder, bicarbonate of soda, salt. Add 1 egg, butter and the milk/vinegar mix and whisk until you get a smooth, thick batter. Tip in your blueberries (keeping a few aside to top the pancakes later).

Heat your frying pan on a medium heat and add a knob of butter. Once the butter has melted, add a ladle of the batter into the pan and smooth into a round shape.

Leave 1-2 minutes or until the bottom has gone a beautiful golden colour and use a spatula to flip. 1 more minute on the other side and your first pancake is done. Repeat the process until your batter is used up (we separate the pancakes with sheets of greaseproof paper, keeps them warm and prevents sticking together.)

Meanwhile poach your eggs and fry your rashers of bacon. Serve up: drizzling your pancakes with maple syrup, topping with bacon, a poached egg and adding the remaining blueberries.