pancakes with bacon & salted honey butter
serves 4| prep 15 mins | cooking 50 mins
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.