This isn't really a pizza, we're not even sure it's really a pancake! But what it is, is very, very delicious!
You can try this on Pancake day itself, but once you've made it, we're pretty sure you'll be going back to this for many an indulgent breakfast in the future...
To make the batter, sift the flour, baking powder and sugar into a large bowl.
In a jug, beat together with eggs, milk and vanilla essence and pour over the dry ingredients. Whizz together with a hand blender until smooth.
With the hand blender still going, gradually add the melted butter until it is all incorporated into the mix.
You can use the batter straight away but if you can leave it to rest for an hour or two (or even overnight in the fridge!) your pancake will benefit from it.
Ensure Roccbox is fully saturated with heat and on low flame- you’re aiming for an inbuilt thermometer temp of around 310°C and grease an 8′ cast iron pan.
Layer the pancetta over the greased pan and pop into Roccbox for no more than a minute- you want to just see the meat starting to render and curl up- before adding around 350g of batter to the pan and immediately returning it to Roccbox.
Bake the pancake for around 4 minutes, rotating and turning regularly as the top will begin to colour quite quickly. To check the pancake is cooked, pierce it with a skewer or small knife and if it comes out clean, you’re done!
Loosen the pancake at the side of the pan with a palette knife before turning out onto a serving board or plate.
Add the butter and maple syrup to the pan and return to Roccbox until bubbling and beginning to caramelise. Pour the maple butter all over the pancake, cut into wedges and serve (or eat the whole thing to yourself- we won’t judge!).
270g Plain Flour
10g Baking Powder
80g Caster Sugar
275ml Full Fat Milk
1/2 Cap Vanilla Essence
80g Unsalted Butter, melted
8-10 Rasher Slice Pancetta
For the Maple Butter;
3 Tbsp Unsalted Butter
3 Tbsp Maple Syrup