Pancakes
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Buttermilk	ml
Eggs
Butter	g
Bacon	g
Green Salad Leaves	g
Cherry Tomatoes	g
Chipotle Honey Aioli
Mayonnaise	g
Lime Juice	tbsp
Garlic Clove
Honey	tsp
Chipotle Chili Powder	tsp

1. In a large bowl, combine the flour, baking powder, baking soda and salt. Melt the butter in a small saucepan. In a small bowl, whisk together the buttermilk, eggs and butter.
2. Pour the wet ingredients into the dry ingredients and mix the batter until just combined. Cover the batter and set aside for 10 minutes. In the meantime, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper. Line the bacon stripes on the sheet and bake for ca. 10-12 minutes, until crispy. Wash the salad leaves and shake dry. Wash the tomatoes, pat dry and quarter them.
3. For the aioli, peel and grate the garlic clove. Mix all ingredients in a bowl until smooth and creamy. Season with salt.
4. Put a small knob of butter in a large non-stick frying pan over a medium low heat and cook until melted and foaming. Pour 2 tablespoons of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Cook for 2-3 minutes on the first side, then flip over and cook for another 1 minute.
5. To serve, stack the pancakes with a layer of chipotle honey aioli, the bacon, salad and tomatoes in between them. Spoon over more mayo.

More recipes on: www.beastfeast.eu