Savoury Parmesan, Chive & Bacon Pancakes

In a large non-stick frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon until golden, 3-4 minutes.

In a medium heatproof bowl, microwave the butter in 10 second bursts until melted. Add the milk, Greek-style yoghurt and eggs to the butter. Lightly whisk to combine. Stir in the dry pancake mix, chives, grated Parmesan cheese and cooked bacon until just combined. TIP: Don't worry if the batter is thick, it makes for fluffy pancakes!

Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. When the oil is hot, add 1/3 cups of the pancake batter and cook in batches until golden, 4-5 minutes each side. TIP: Save time and cook your pancakes in two non-stick frying pans.

While the pancakes are cooking, combine a drizzle of balsamic vinegar and olive oil and a pinch of salt and pepper in a medium bowl. Add the rocket leaves and radish and toss to combine. In a small bowl, combine the dill & parsley mayonnaise with a splash of water.