125g rye wholemeal flour 3 eggs 250ml milk 150ml single cream 100g chestnut mushrooms 6 rashers streaky bacon 1 tbsp olive oil 1 garlic clove, peeled and sliced 10 cherry tomatoes 2 tbsp cold water 1 tbsp chopped flat-leaf parsley 25g unsalted butter 2 tbsp vegetable oil sea salt and black pepper
Preheat the oven to 200°C/180°C fan/gas mark 6. In a bowl, thoroughly whisk together the wholemeal flour, 1 egg, the milk and the cream. Season with salt and pepper, and set aside.
Place the mushrooms spaced out on an oven tray, then layer the bacon rashers on top of them. Cook in the oven for 8-10 mins until the bacon is crispy.
In the meantime, heat the oil in a small saucepan and add the garlic slices. Cook, stirring, for 1 min, then add the cherry tomatoes and cold water. Season with salt and pepper, then simmer for 5 mins. Mix in the parsley, then cover and set aside.
In a large frying pan, heat the butter until melted, then pour half of the liquid into the pancake mixture. Whisk the pancake mixture briefly, then pour a quarter of the mixture into the frying pan. Tip the pan from side to side and top to bottom until a 12cm pancake shape forms. Fry on a medium heat for 2-3 mins without moving the pan, then flip over the pancake using a fish slice and cook the other side for 3 mins. Transfer to a warmed plate, then continue to cook three more pancakes, one at a time. Cover the pancakes until needed.
Pour the vegetable oil into the frying pan and bring to a medium heat. Crack in the two remaining eggs and fry gently for 2-3 mins until cooked to the desired consistency.
Arrange two pancakes each on serving plates, then top each with the tomatoes, bacon and mushrooms, and egg. Season with pepper, then serve.