
Nutrition and extra info
Nutrition: per serving
- kcal201
- fat15g
- saturates4g
- carbs10g
- sugars0g
- fibre0g
- protein7g
- salt0.68g
Ingredients
- 100g smoked bacon lardons
Bacon
bay-konBacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 100g self-raising flour
- 50g grated mature cheddar cheese
Cheddar
Ched-ahOnce cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 tsp fresh thyme leaves, or ½ tsp dried
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp chopped parsley
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 6 tbsp milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- sunflower oil, for frying
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- poached eggs and crème fraîche to serve
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Method
Dry-fry the lardons until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.
Comments, questions and tips
Pages