Breakfast pancake stack

Method

• 1
  Place the flour and bicarb in a bowl and whisk to combine. Make a well in the centre. Place the milk and egg in a separate bowl and whisk to combine. Add to the well and whisk until just combined. Stir in the chives. Season.
• 2
  Heat a large non-stick frying pan over medium heat. Spray with oil. Pour four ¼-cupfuls of batter into pan. Cook pancakes for 2-3 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter, spraying pan with oil between batches
• 3
  Stack the pancakes with tomato chutney, avocado and bacon. Add an egg to each plate. Sprinkle with extra chives, if you like.