It's Pancake Day on March 4. Farmer's Choice brings you a simple recipe to make the most delicious pancakes on Pancakes Day 2014. Bacon and Polenta Pancake is a very yummy pancake that you can make easily and quickly.

1. Bacon and Polenta Pancakes
Author: Marie Rayner of http://theenglishkitchen.blogspot.co.uk
Makes approximately 16 (8 servings)
Golden brown, sour milk tender, with a slight crunch. Deliciously salty sweet
and peppery, should you so choose.
Ingredients
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170g of coarse polenta (cornmeal, 1 cup)
100g of plain flour (1 cup)
1 1/2 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp salt
Freshly ground black pepper to taste
16 rashers of lightly cooked dry cure rindless streaky bacon
(smoked or not, as you prefer)
393ml of sour milk (1 2/3 cup)
(to sour milk, squeeze the juice of half a lemon into the measuring

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beaker, and fill with the milk to 393ml. Allow to stand for 5 minutes
before proceeding.)
2 large free range eggs
60ml of pure maple syrup (1/4 cup)
4 TBS melted unsalted butter, or bacon fat
(How naughty do you feel?)
Cold butter and maple syrup (for serving)
Step-By-Step Instructions
Preheat the oven to low and place a baking sheet lined with baking paper
inside.
Whisk the polenta, flour, baking powder, bicarbonate of soda, salt and
pepper (if using) together in a bowl. In another bowl whisk together the sour
milk, eggs, maple syrup and melted butter or bacon fat. Blend thoroughly.
Add the wet ingredients to the dry all at once and stir together just to
combine. A few lumps are normal and welcome. Transfer to a pouring
beaker. (This will make things so much easier, trust me.)
Lightly grease your skillet and heat over medium heat. Place a slice of
bacon in the skillet, or two depending on the size of your skillet and leaving a
goodly amount of space between. Carefully pour batter over the bacon to
cover. (about 1/4 cup) Cook, until the undersides of the pancake are
golden brown and the surface of the pancake is covered with bubbles.
Carefully flip over and cook until the other sides are golden brown. Transfer
to a warm oven and keep warm while you cook the remaining pancakes.
Serve hot with cold butter for spreading and plenty of Maple Syrup.
For more delicious recipes, please visit:
http://www.farmerschoice.co.uk/recipes