pan­cakes with ba­con & salted honey but­ter

serves 4| prep 15 mins | cook­ing 50 mins - - COOK IT NOW! -

300g (2 cups) plain flour 450ml milk 1 tsp salt 4 egg whites 4 green shal­lots, white part only, finely chopped 80g pro­volone dolce, cut into small cubes 80g pork fat, melted (see tip) 20g but­ter, melted 1 tbs olive oil 8 smoked rind­less ba­con rash­ers

salted honey but­ter

80g honey 80g un­salted but­ter 1-2 tsp salt, to taste

1 Place the flour, milk and salt in a large bowl and whisk un­til smooth and well com­bined. 2 Place the egg whites in a large clean bowl and use elec­tric beat­ers to whisk un­til soft peaks form. Gen­tly fold the egg whites into the flour mix­ture. Fold in the green shal­lot, pro­volone and melted pork fat un­til just com­bined. 3 Heat a large non-stick fry­ing pan over high heat. Add the but­ter and oil and stir un­til melted. Pour 1 ⁄ 3- cup­ful of bat­ter into the pan and cook for 2 min­utes or un­til bub­bles ap­pear on the sur­face. Flip pan­cake and cook for a fur­ther 1-2 min­utes or un­til crisp and golden. Trans­fer to a plate and cover loosely with foil to keep warm. Re­peat with the re­main­ing pan­cake bat­ter to make 12-14 pan­cakes. Wipe down the fry­ing pan with pa­per towel. 4 Re­turn pan to high heat. Cook the ba­con, in batches, for 5 min­utes or un­til golden and crisp. 5 Mean­while, melt the honey and but­ter in a small saucepan over low heat. Add salt and stir to dis­solve. 6 Serve the pan­cakes topped with crispy ba­con and driz­zled with the salted honey but­ter. PER SERVE • 49g pro­tein • 54g fat (28g sat­u­rated fat) • 87g carb • 4g di­etary fi­bre • 1037 Cals (4334kj)


You can find pork fat at your lo­cal butcher. Al­ter­na­tively, you can use lard, which is avail­able in the chilled sec­tion of the su­per­mar­ket, or but­ter. To speed up the cook­ing time, use 2 fry­ing pans to cook the pan­cakes.

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