Mini bacon pancake bites

Ingredients

1. 1. Step 1Put the maple syrup, bourbon (if using) and chilli flakes into a small saucepan over medium-low heat. Bring to a simmer and cook for about 10mins, until reduced by half and constantly foaming. Set the pan aside to cool for 15mins.
   2. Step 2For the pancake batter, in a large bowl whisk together the self-raising flour, caster sugar, egg, buttermilk and milk until smooth. Add a pinch of salt and the melted butter, stirring until incorporated.
   3. Step 3Pour the batter into a plastic squeezy bottle (or a clean recycled sauce bottle) and let rest for 5mins.
   4. Step 4Heat a large non-stick frying pan over medium heat and using kitchen roll, wipe with a tiny bit of the extra butter. Pour £2-coin sized blobs of batter around the pan and cook for 1-2mins, until bubbles appear on the surface. Quickly flip all of the mini pancakes and cook for another 1min. Lift out of the pan and repeat until all of the batter has been used. Set aside on a plate lined with kitchen roll.
   5. Step 5Heat the frying pan over high heat then cook the pieces of pancetta until crisp and browned.
   6. Step 6To assemble the canapes, stack 3 or 4 mini pancakes with a piece of the pancetta on top. Secure with a cocktail stick and repeat with all of the pancakes. Before serving, drizzle some of the sticky maple glaze over each stack.