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1
Melt the butter and set aside to cool slightly while you get on with the rest of the batter and the bacon.
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2
In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt.
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3
Stir to combine.
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4
In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so.
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5
Or just put everything in a blender and blitz.
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6
In the vegetable oil, fry the bacon (cut into half crosswise) or the pancetta strips until crisp, remove to paper towels and cover with more paper towels (not because I'm fat-phobic - as if!
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7
- but because this will help them keep their requisite crispness).
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8
Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying.
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9
I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks.
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10
When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
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11
Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface.
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12
There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stoveside gobbling.
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13
Pile the pancakes onto plate, wigwam with pieces of crispy bacon or pancetta and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.
