A twist on Pancakes, normally we do Bacon butties on a Saturday morning, but if you have extra bacon lying around, or frozen pancakes, then give this one a shot.
Notes: Preparing and cooking time 40mins
- 8 rashers Bacon, chopped
- 175g/6oz Plain Flour
- Salt and Black Pepper
- 2 Eggs
- 390ml/13fl.oz. Milk
- 1 tbsp freshly chopped Chives
- Vegetable Oil for frying
- Fresh Tomato Sauce to serve
1. Preheat the oven to 140C, 275F, Gas Mark 1.
2. Heat a large frying pan until very hot, add the bacon and fry until the fat runs and the bacon is browned. Drain on kitchen paper and keep warm.
3. Place the flour, salt, milk and egg in a large bowl and whisk until smooth and lump free then stir in the cooked bacon and the chives and mix well.
4. Transfer the batter to a measuring jug.
5. Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.
6. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn’t stick, until the underside is golden. This will only take 1-2 minutes.
7. Using a palette knife, turn the pancakes over and cook the other side until golden.
8. Roll or fold into quarters, transfer to an ovenproof plate, cover well with foil and place in the oven to keep warm whilst you repeat with the remaining batter. Serve hot with a fresh tomato sauce.