Bacon & Parsley Hotcakes

This is perfect for a lazy brunch or a quick supper. To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 8

Nutrition per serving

• Kcalories

  201

• Protein

  7g

• Carbs

  10g

• Fat

  15g

• Saturates

  4g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.68g

Ingredients

• 100g smoked bacon lardons
• 100g self-raising flour
• 50g grated mature cheddar cheese
• 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

Directions

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

Categories: All Christmas, Courses, Meat