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Bacon and Parsley Hotcakes

Name: Bacon and Parsley Hotcakes
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: International
Ingredients: 100g smoked bacon lardons; 100g self-raising flour; 50g grated mature chedder; 1 tsp fresh thyme leaves. or ½ tsp dried; 2 tbsp chopped parsley; 2 eggs; 6 tbsp milk; sunflower oil . for frying; poached eggs and crème fraîche to serve

Over a year ago 2,906 views

Cook: 10 mins

Serves: 4

Brunch 👨‍👩‍👧‍👦 Family Food ☀️ Summer ❄️ Winter

Ingredients

100g smoked bacon lardons
100g self-raising flour
50g grated mature chedder
1 tsp fresh thyme leaves. or ½ tsp dried
2 tbsp chopped parsley
2 eggs
6 tbsp milk
sunflower oil . for frying
poached eggs and crème fraîche to serve

Accompaniment

Description

For A Lazy Brunch

Method

1
Dry-fry the lardons until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and 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 flour 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, then cook until golden. Keep warm while you cook remaining hotcakes.

Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.