Monday, 6 April 2015

Bacon & Parsley Hotcakes



This has to be our favourite of favourites breakfasts at the moment.

Easy to make, though it does take longer than popping a piece of toast in the toaster, really tasty and filling enough to see us through till tea time.

It's a really nice weekend treat.

Makes 8 Hotcakes
Prep Time - 15 minutes
Cooking time - 10 minutes







Ingredients
100g smoked bacon lardons, or chopped bacon
100g self raising flour
50g grated mature cheddar
1 tsp fresh thyme leaves or substitute with dried
2 tbsp chopped fresh parsley
2 eggs
6 tbsp milk
Salt & freshly ground black pepper
Oil, for frying

Poached eggs to serve




Dry fry the lardons or chopped bacon until crisp and golden.  Set aside to cool.
Mix the flour, cheese, herbs, lardons, herbs and salt & pepper in a bowl.
Make a well in the centre and drop in the eggs.  Beat with a wooden spoon, then gradually add the milk, drawing the mixture into the centre as you go.  You should end up with a fairly thick batter.
Heat a little oil in a frying pan.  Drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges.  Flip them over and cook until golden.  Keep warm, whilst you cook the remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a griding of black pepper.


Oh yeah ...... if taking photos, don't serve it on a white plate!! Unless of course you kept a bit of parsley for garnish. LOL.

Enjoy!!

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