We just can’t get enough pancakes! Try these ‘Melty Bacon and Cheese Pancakes’ this weekend. The perfect lazy weekend treat with coffee and the newspapers.
110g plain flour
2 Golden Irish eggs
2 tbsp Avonmoremelted butter
5 x Countrystyle Rashers
150g of Kilmeaden Cheddar Cheese, grated
Preheat the oven to 200 oC.
Sieve the flour into a bowl. Add in your eggs. Combine the flower and eggs with a fork until a thick paste forms. Gradually whisk in the milk bit-by-bit, in a circular motion around the edge of the bowl until a smooth batter forms. Leave the batter to rest for about half an hour if possible, and then stir in the melted butter.
With a sharp knife remove the fat from the rashers. Cut the rashers into little pieces and fry on a medium heat for five minutes. Remove from the heat and pat off any excess fat with kitchen paper.
Heat non-stick frying pan on a medium heat. Lightly oil the pan. Drop in two large tablespoon of the batter into the frying pan. Quickly but gently tilt so that the batter runs to all corners of the pan. Cook for 1 – 2 minutes on one side before turning over. Flip over gently and cook until golden on the other side.
Sprinkle each pancakes with the cooked Country Style Rasher and some Kilmeaden Grated Cheese. Roll each pancake. Pop on a tray in the oven for 5 minutes.