Preheat the oven to a very low setting.

Fry the chorizo in a frying pan on high heat for 1-2 minutes, until it releases its fragrant oils. Once cooked, transfer it to a plate and let it cool slightly.

Combine the flour, baking powder, salt, and egg in a large bowl.

Add the milk slowly while mixing until you form a thick pancake batter. Stir in 3/4 of the spring onions.

Mix the salted butter and chopped chili in a small bowl to create your chili butter.

Heat the unsalted butter in a non-stick frying pan or griddle.

Spoon blobs of pancake batter (about 1/4 cup for each pancake) onto the pan.

Cook for 1 1/2-2 minutes until bubbles appear, then sprinkle cooked chorizo and cheese on each pancake before flipping and cooking for another minute or two.

Place cooked pancakes in the pre-warmed oven while finishing the rest.

Stack pancakes high and top with crispy bacon, reserved spring onions, chili butter, and a drizzle of golden syrup.