Cheesy American pancakes with bacon and eggs
This brunch favourite makes a hearty supper. Fried eggs would also work well.
Prep time: 15min Cooking time: 30min Serves 4
200g self-raising flour 2tsp baking powder 150ml soured cream
7 large eggs
4 spring onions, sliced 125g mature cheddar, grated 8 streaky bacon rashers 25g unsalted butter 100g guacamole, to serve
1 Preheat oven to 130°C/ (110°C fan)/ mark ½. Put flour into a large bowl and stir in baking powder and a pinch of salt. Make a well in centre. In a separate jug, whisk together soured cream, 3 eggs and 100ml water. Gradually whisk this mixture into the flour bowl to make a smooth batter. Stir in half the spring onions and 75g of the cheddar.
2 Heat a large frying pan over a high heat. Fry bacon for 5-7min, turning once, until crispy and golden. Transfer to a baking sheet and keep warm in the oven. 3 Carefully wipe out frying pan with kitchen paper. Return to medium heat and add 1tsp of the butter to melt. Add half-ladlefuls of batter to pan, leaving space between pancakes. Cook for a few minutes until bases are golden with bubbles on the surface. Turn and cook for a further 1-2min until puffed and lightly golden. Transfer to a baking tray lined with baking parchment and put in warming oven. Continue with remaining butter and batter to make more pancakes (you should have 12).
4 While pancakes are cooking, poach the eggs. Bring a medium pan of water to the boil. Crack an egg into a coffee cup or ramekin. Swirl the water to create a ‘whirlpool’, then carefully tip in the egg. Repeat with another egg. Simmer for 3-4min until whites are set and yolk remains soft (lift egg out with a slotted spoon and gently prod to check). Transfer to a shallow dish of warm water. Repeat with remaining eggs.
5 To serve, layer three pancakes on each plate with remaining spring onions and cheese. Finish stacks with guacamole, bacon and a poached egg.
Per serving:
757 cals, 50g fat, 23g saturates