Savoury Sorriso pointed pepper pancakes

Preheat the oven to 180 degrees

Fill a baking tray with the 6 Sorriso pointed peppers. Place in the oven for 35 minutes, after this let everything cool down.

Remove the skin and seeds from the pointed peppers

Cut 2 Sorriso pointed peppers into small pieces (this is for inside the pancakes) and take 8 slices from the remaining 4 Sorriso pointed peppers (this is for between the pancakes)

Combine the flour, baking powder and smoked paprika powder in a small bowl and mix together.

Take a mixing bowl. In it, beat the eggs, add the milk and mix together.

Grab a sieve and gradually add the mixed flour mixture to the egg mixture. Keep stirring with a whisk and make sure no lumps form. When the batter is completely smooth, put a pan on medium-high heat with some butter.

Using a small ladle, scoop the batter into the pan, the amount the size of a pancake itself. Fry until it thickens a little and becomes nicely golden brown on both sides(Put on low heat). As a topping, add some grated cheese to the fried side, wait for this to melt; Repeat until the batter is finished.

Store each baked pancake in the tin foil. Meanwhile, fry all the slices of breakfast bacon.

For the plate:
Start with the pancake, 2 slices of red pointed pepper, and lamb lettuce as the first layer. Stack this with repetition until there are no pancakes left. Pour syrup on top!