Buttermilk and Chestnut pancakes with pancetta

Serves 4 (4 large pancakes)

 250ml buttermilk

100g sifted, plain flour

25g chestnut flour

1 tsp bicarbonate soda

1 tsp salt

50g unsalted butter, melted

12 slices of medium cut smoked pancetta or smoked streaky bacon

2 tablespoons of chestnut or blossom honey

2 fresh chestnuts, roasted peeled and finely sliced (optional)

First make the pancake mix. Stir together the flours, bicarbonate soda and salt and then add the melted butter. Finally whisk in the buttermilk, leaving the mix slightly lumpy. Leave to rest for 20 minutes before cooking.

Place a medium non-stick sauté pan over a medium heat, add a knob of butter and when hot add a ladle of the pancake mix-it will be quite thick so you’ll need to move the mix around the pan with a spoon to fill it, the pancakes will be quite thick. Cook for 2-3 minutes to set the mix and lightly colour before turnin, and cook for a further 2 minutes to set the other side. when cooked through and brown finish the rest with the same process.

Grill the pancetta slices on both sides until cooked through and a little crispy. Serve the pancetta on top of the pancakes and then a good drizzle of honey and the fresh chestnuts if you are using. If you’re feeling naughty then you could turn this super deluxe with the addition of fresh blueberries and some thick organic yogurt or clotted cream.