Name: Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp gochujang paste; 3 tbsp maple syrup, plus extra to serve; 8 smoked streaky bacon; 2 tsp sesame seeds (optional); 200g light spelt flour; 50g plain flour; 1 tsp baking powder; 1 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground turmeric; 30g golden caster sugar; 150ml whole milk; 2 eggs, beaten; 150g full-fat natural yogurt; 25g butter, melted, plus a knob for frying; 200g blueberries; oil, for frying

Gochujang-glazed bacon on ginger and blueberry pancakes, drizzled with maple syrup on a plate

1 tbsp gochujang paste
3 tbsp maple syrup
plus extra to serve
8 smoked streaky bacon
2 tsp sesame seeds
(optional)
200g light spelt flour
50g plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground turmeric
30g golden caster sugar
150ml whole milk
2 eggs
beaten
150g full-fat natural yogurt
25g butter
melted, plus a knob for frying
200g blueberries
oil
for frying

Method

step 1
Heat the oven to 170C/150C fan/gas 3. To make the glazed bacon, line a baking tray with baking paper and then scoop the gochujang into a bowl, pour the maple syrup over the top and stir until well combined. Dip each piece of bacon into the glaze, or paint on both sides using a pastry brush, then lay it in a single layer on the baking tray. Scatter over the sesame seeds, if using. Put the trays in the oven for 20-30 mins, turning halfway, until darkly caramelised. It will be soft and sticky but will crisp up as it cools. Remove from the oven.
step 2
To make the pancakes, combine the flours, baking powder, spices, sugar and a pinch of salt in a large bowl. Measure the milk into a jug and whisk in the eggs, followed by the yogurt. Pour this slowly over the dry ingredients and whisk to form a smooth batter. Mix in the melted butter, then gently stir in the blueberries.
step 3
Heat a little oil in a large non-stick frying pan or pancake pan, and melt in a knob of butter over a medium heat. Drop in a ladleful of the batter and cook for 2 mins until bubbles start to appear and it comes away from the pan, then flip over and continue cooking for 1-2 mins more until cooked through. Remove to a warm heatproof plate and keep in a low oven while you make the rest of the pancakes. Serve in a stack with the bacon on top and more maple syrup drizzled over.