Step 1

Preheat the oven to a very low setting (to keep the cooked pancakes warm whilst you're cooking the rest). First, fry the chorizo by placing it in a frying pan and cooking on a high heat for 1-2 minutes until it starts to release its oils. Transfer the cooked chorizo to a plate.

Step 2

Next make your pancake batter. In a large bowl place the flour, baking powder, salt and egg.

Step 3

Start to mix slowly with a balloon whisk or fork whilst slowly adding in the milk. You should end up with quite a thick pancake batter. Don’t overmix, it’s fine if it’s still a little bit lumpy. Stir in 3/4 of the spring onions (scallions).

Step 4

Now make your chilli butter by mixing the salted butter and chopped chilli together in a small bowl. Once mixed, place in the fridge to firm up (or you can leave it room temperature if you prefer).

Step 5

Heat the butter on a medium-high heat in a large non-stick frying pan* (Note or on a non-stick large griddle, then brush it around to cover the pan. Add blobs of pancake batter - approx 1/4 cup (4 tbsp) per pancake.

Step 6

Fry for 1 1/2-2 minutes, until bubbles appear on top of the pancake. Then sprinkle the cooked chorizo and cheese on top. Turn the pancakes over and allow to cook for a further minute or two, until cooked through. You will probably have to work in batches - as this recipe makes 12 pancakes. Keep the cooked pancakes warm by placing in the pre-warmed oven.

Step 7

Once all the pancakes are cooked, stack them up and top with crispy bacon, the reserved spring onions, a spoonful of chilli butter and a good drizzle of golden syrup.