Spicy pancakes with spring onions and Smoked Bacon Strips

Spicy pancakes with spring onions and Smoked Bacon Strips
4 servings
Preparation time: 30 minutes

1 pack of The Vegetarian Butcher smoked bacon strips
6 spring onions
½ red pepper
3 tablespoons of sesame seeds
4 tablespoons of Hoisin sauce
2 tablespoons of sesame oil
200 g regular flour
1 tablespoon of cornflour
1 organic egg
400 ml of tap water
Oil for frying
½ teaspoon of salt

Cut the spring onions into rings and remove the seeds from the pepper. Chop the pepper very finely. Roast the sesame seeds in a dry frying pan. Put the water, the flour, the cornflour and the egg with the salt in a bowl. Whisk this into a smooth batter. Stir 2/3 of the spring onions and the sesame seeds through the mixture. Heat some oil in a frying pan and pour the batter into the pan in 4 circles of an 8 cm width. Fry the pancakes on a medium heat for about 6 minutes or until golden brown on both sides. Repeat until you are out of batter. Fry the Bacon Strips brown and crispy in 2 tablespoons of oil. Mix the Hoisin sauce and the sesame oil together. Garnish the pancakes with the Bacon Strips and some chopped spring onion. Serve with the Hoisin Sauce.