Ginger and blueberry pancakes with gochujang-glazed bacon and maple syrup

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.