Breakfast dipper pancakes

Method

1. Heat 1 tbsp of the vegetable oil in a large nonstick frying pan over a medium heat and fry the bacon rashers for 3-4 mins on each side until golden and crisp — you may have to do this in batches
2. Drain them on kitchen paper
3. Whisk together the egg and milk in a jug
4. Put the flour and caster sugar in a bowl and make a well in the centre
5. Pour in the milk and egg mixture, followed by the melted butter, and stir together until you have a smooth batter, then pour it in the jug
6. Preheat your oven to its lowest setting
7. Wipe the pan clean using kitchen paper and heat the rest of the vegetable oil over a medium heat
8. Put 2 bacon rashers in the pan, flattening them down with a spatula
9. Pour some batter evenly over each rasher
10. Cook for 1-2 mins on one side until small bubbles appear on the surface, flip and cook for a further 1-2 mins on the other side until golden
11. Transfer to a baking tray and keep warm in the oven while you make the remaining dippers
12. Serve warm with the maple syrup on the side for dipping