Buckwheat and buttermilk breakfast pancakes

Halve the bacon rashers and fry in two batches until just browned. Take out, put on a tray and keep warm in the oven.

Add the halved tomatoes to the pan and cook, until just softened, and then add the sage leaves to the pan until they go crispy.

To make the pancakes: Whizz the flours with the salt, baking powder, dry mustard powder, egg and buttermilk (or natural yogurt) to make a thick, smooth batter. Add a little milk to slacken it, if you like.

Oil a pan and drop in 4 tbsps of batter at a time to make small pancakes. Fry for a couple of minutes, until holes form, then flip them over and cook enough to colour on the other side. Continue with the rest of the batter.

Serve warm pancakes with the bacon, tomatoes, sage leaves and maple syrup (or ketchup).