Preheat the grill to hot. Line a baking tray with foil and grill the bacon until crisp and golden.
Meanwhile, sift the flour into a bowl and season. Make a well in the centre and add the egg. Whisk in enough milk to make a smooth, thick batter. (This will make 12 pancakes.) Stir in the spring onions and mustard.
Heat the large non-stick frying pan and drop in evenly spaced spoonfuls of the batter. Cook for about 2 minutes until bubbles form on the surface, then turn and cook for another 1-2 minutes. Repeat with the remaining mixture.
Pile 3 pancakes onto each plate and serve with the crispy bacon and maple syrup. Freeze the remaining pancakes to use another time.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.