brie and apple pancakes (passionate cook)

Brie & apple pancakes with crispy pancetta
(serves 4)

265 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
70 g sugar (I am sure you could even cut down to 40 or 30)
1 pinch salt
½ tsp cinnamon
284 ml buttermilk
2 medium eggs
90 ml milk
60 g butter (melted)
150 g brie (rind removed and finely diced)
1 apple (peeled, cored and finely diced)
butter (to fry the pancakes in)
4 dollops crème fraîche
12 thin slices pancetta

Combine the dry ingredients, the add the buttermilk, milk, eggs and butter. Just beat with a fork until thoroughly combined, do not over-work. Fold in the apple and brie dice and heat a non-stick pan. Fry the pancetta in a pan or in the microwave and leave to rest on some kitchen towel to crisp up. Ladle a quarter of the batter into the pan, cook until browning underneath and setting on the upper side, then carefully flip over and cook until golden.
Serve immediately with a dollop of crème fraîche and three strips of pancetta each.