Ingredients
Method
1. To make the pancake batter, stir to combine the flour, baking powder, sugar, chives, chilli and a small pinch of flaky sea salt in a large bowl. Gradually whisk in the beaten egg and milk until a smooth batter.
2. Heat the oil in a large frying pan over a medium heat, then add 2 tbsp of the batter, spooning into a circle. You should be able to fit 2-3 at a time. Fry for 2 mins until small bubbles start to form on the surface of the pancake, then flip and fry for another 1-2 mins until golden around the edges. Continue until all the batter is used, which should make around 6 medium pancakes.
3. Give the pan a quick wipe, then brush the bacon rashers with a little oil. Fry in the pan over a medium-high heat until crisp (this should take around 3-4 mins on each side), then set aside.
4. Crack 2 eggs into the same pan and fry for 3-4 mins until cooked through and the yolk is still runny.
5. Serve the pancakes along with a spoonful of yogurt and chilli jam, the crispy bacon and fried eggs, plus a sprinkling of chilli and chives.