Bacon jam, spinach and ricotta pancakes

Method

1. To make the pancake batter, put the flour and a pinch of salt in a mixing bowl. Make a well in the centre, pour in the egg and whisk, gradually adding the milk as you go. You’re after a smooth batter that’s the consistency of single cream. Cover and leave to rest in the fridge for at least 20 minutes or up to 12 hours.
2. Put the bacon in a frying pan and put the pan over a low-medium heat. Cook for 5 minutes, stirring occasionally, then add the onion. Cook for another 5-10 minutes until the bacon is crisp and the onions have softened, then add the sugar, vinegar, orange zest and brandy (if using). Cook for 5-8 minutes then remove from the heat – it will thicken as it cools.
3. Put a wide frying pan over a medium heat and give your rested pancake batter a quick whisk. Use a piece of kitchen paper to wipe a splash of vegetable oil all over the pan, then add a ladleful of the pancake batter, swirling the pan to create an even, thin crepe-style pancake. Cook for 1-2 minutes, then loosen the edges with a thin spatula or palette knife and carefully flip. Cook for another minute.
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4. Carefully slide the pancake onto a serving plate and top with bacon jam, ricotta and some spinach leaves. Add a drizzle of maple syrup (if you like) then continue making pancakes until all the batter and filling is used up.