1½ cups (375 ml) milk
2 tsp (10ml) vanilla essence
2 cups (300g) flour, sifted
2 tsp (10ml) baking powder
1 pinch bicarbonate of soda
1 pinch salt
1/3 cup (80ml) castor sugar
8 rashers streaky bacon, fried until crisp
1 wheel ripe camembert, for serving
A few preserved figs, for serving
1 drizzle fig syrup, for serving
Whisk milk, egg and vanilla together.
Place dry ingredients into a bowl, make a well in the centre and whisk in egg mixture until smooth.
Place one slice bacon in the pan and pour about ¼ cup (60ml) batter over it (be sure it follows its vertical, narrow shape).
Cook for a few minutes or until the mixture starts to bubble.
Flip over and fry for another 2 minutes. Repeat with remaining bacon and batter.
Arrange dippers on a plate and serve with camembert, sliced figs and a drizzle of fig syrup.