480 g/16 oz streaky bacon
2 large eggs
150 g/5 oz Cream Flour
Salt and black pepper
250ml/8 fl oz milk
Bacon fat or butter for frying pancakes
Add the eggs to the flour and, using a whisk, add the liquid a little at a time, whipping until you have a smooth batter. Stand, if possible for 30 minutes.
Take rinds off bacon, grill until very crisp. Chop into very small dice. Add to the batter.
Season the batter with a little salt and a lot of freshly ground black pepper to taste.
Cook, two or three at a time, using a scant tablespoon of the batter, on a well greased pan, over a medium heat. Do not tip pan to spread batter.
Brown well on one side then turn over and cook until cooked right through.
Variation - Sweet Corn Pancakes
The recipe is the same as that for Small Bacon Pancakes, except that 330 g/11 oz tinned corn (drained of its liquor) is substituted for the bacon.
Serve with grilled bacon or as a side dish with fried chicken.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
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Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
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How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.