Serves: 4 Total time:45 minutes
- 5 eggs
- 8 smoked streaky rashers
- 175g self-raising flour
- 1 teasp. baking powder
- A little salt
- 30g melted butter
- 300mls milk
- 4 scallions, finely chopped
- 80g cheddar cheese, grated
NUTRITION PER SERVING
- Kcal 982kcal
- Protein 29g
- total fat 38.5g
- saturates 15.8g
- iron 2.4mg
- carbs 38g
To make the pancakes: Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.
Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.
Whisk in the remaining milk, scallions and cheese.
Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.
To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.
Meanwhile grill the rashers until crispy.
Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg.