Big breakfast pancakes
recipe
Big breakfast pancakes
No commentsIngredients
- 2 large eggs, separated
- 75ml/3floz milk
- 100g/4oz self raising flour
- 2 tbsp caster sugar
- pinch of salt
- 1 tbsp vegetable oil for frying
- To decorate
- 12 rashers streaky bacon
- 6 large eggs
- 2 tbsp milk
Serves:
12
Preparation:
20
Total Time:
20min
Directions
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- Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture.
- Heat a little oil in a large frying pan. Drop two to three large spoonfuls of the pancake mixture into the hot pan and cook for mins until crisp and golden. Turn over and cook for a further min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 12 pancakes.
- Cook the bacon under a hot grill for 3-4 mins, turning once until crisp. Beat the eggs and milk together with plenty of seasoning. Melt the butter in a non-stick pan, add the eggs and cook over a low heat for 2 mins, stirring until the eggs scramble and are cooked to your liking.
- To serve, pile two or three warm pancakes on each plate, and serve with the bacon and scrambled egg.
Source: Lion Quality Eggs
Meal type:
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