6 medium free-range eggs, plus 4 free-range eggs for frying
250ml whole milk
1 tsp vanilla extract
250g plain flour
75g caster sugar
1 tsp baking powder
vegetable oil, for frying
8 rashers smoked streaky bacon, cooked and diced, or 4 farmhouse breakfast sausages, cooked and sliced
maple syrup, for drizzling

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Saddlebag Pancakes

SERVES: Makes 8 pancakes

These huge pancakes are filled with cooked diced bacon or sausage, and served with fried eggs for good measure. The combination of sweetness with breakfast meats is nothing new, but this dish brings together all those things we know and love from classic American breakfast menus. Drizzle with maple syrup for a truly unforgettable breakfast experience.

1. Separate the six eggs into two clean mixing bowls.

2. Add the milk and vanilla to the bowl with the egg yolks and whisk. Now add the flour, sugar and baking powder, and whisk vigorously to incorporate as much air as possible and get rid of any lumps. Add the bacon or sausage to the batter.

3. Using a clean whisk, whisk the egg whites until they form soft peaks. Gently add the egg whites to batter, folding them in carefully to retain as much air as possible.
4. Put a large frying pan over a high heat and leave it to get hot. Take some kitchen paper, roll it into a ball, then pour a little vegetable oil on it. Turn the heat down to medium and carefully rub the hot pan with the oiled paper. There should be enough oil to see that the pan has been greased, but not too much or the pancake will fry, not grill.

5. Pour a portion of the batter into the hot pan so it just covers the surface thinly. Using a palette knife, carefully lift the edges of the pancake. The pancake is ready to turn when you are able to shake the pan and the pancake dislodges. Carefully turn the pancake over and cook the other side. Repeat this process until all the batter is used up, and you have a pile of pancakes.

6. Pour some more oil into the pan, turn the heat down and gently fry the eggs, making sure to baste the top of the eggs with hot oil until the whites are cooked and the yolks still runny.

7. Serve the pancakes on warm plates, top with the fried eggs and finish with a drizzle of maple syrup.