Breakfast Pancakes
By Olga Klesch
Pancakes have been made for centuries. There's no need to save pancake making until Shrove Tuesday, they are quick to prepare and are great in this breakfast recipe.
1 Picture
Ingredients
- 25 Gram Plain flour (1 oz)
- 25 Gram Medium oatmeal (1 oz)
- 4 Eggs, beaten
- 250 ml Milk (9 fl oz)
- Butter, for frying
- 110 Gram Back bacon, grilled and chopped (4 oz)
- 2 Tomatoes, sliced and grilled
Details
Servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Place the flour, oatmeal and 1 tbsp of beaten egg in a bowl. Gradually add 150ml ( 1/4 pint) milk to form a smooth batter.
Step 2
Heat a little butter in an omelette pan or small frying pan. When hot, pour in 3 tbsp of the batter, tilting the pan to cover the base. Cook for a minute or so until set then turn over and cook until golden. Repeat until you have 4 pancakes.
Step 3
Beat together the remaining eggs and milk. Heat gently until lightly set as scrambled eggs. Place spoonfuls of egg on each pancake, add the bacon and tomato slices. Fold the pancakes over, Serve warm as a snack or for breakfast.
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