1tbsp Vegetable Oil

3 Strips of Bacon, cut into tiny pieces

115g Self Raising Flour

25g Parmesan, grated

Pinch of Salt

1 Egg, beaten

150ml Milk

Ground Black Pepper

Caroline Cowan creates Parmesan and Bacon Pancakes

  1. Heat the oil in a frying pan and gently fry the bacon pieces for a few minutes. Remove the bacon and wipe the pan clean.
  2. Place the flour, cheese and salt in a bowl and season. Add the egg and the milk and gradually work in the flour making a smooth batter.
  3. Drop spoonfuls of the batter into the pan and then scatter bacon pieces on top of each pancake. Cook for 2 minutes and once bubbles have formed on the surface, flip the pancakes over. Cook for a further 30 seconds. Keep warm and serve with butter.

  • words:
  • pictures: David Merewether

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