Brie-stuffed pancakes with crispy bacon

SERVES 5 (2 pancakes per serving) PREP 10 mins COOK 30 mins EASY

10 smoked streaky bacon rashers 300g self-raising flour

1 tsp baking powder pinch of caster sugar

2 medium eggs, lightly beaten 300ml semi-skimmed milk

2 tbsp sunflower oil

25g salted butter, plus extra to serve 150g brie, thinly sliced

50g grated cheddar

1 Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you have a smooth, thick batter.

2 Heat a splash of the oil and small knob of the butter in a non-stick frying pan over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 11/2 tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a spatula. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

GOOD TO KNOW calcium

PER SERVING 632 kcals • fat 36g • saturates 16g • carbs 49g • sugars 3g • fibre 3g • protein 29g • salt 3.3g