Breakfast Pancakes

Can’t decide between pancakes and a fry up, well just have both! Just pop the essentials on a freshly made pancake and there you have it, breakfast pancakes.


For the batter (makes 8 depending on size of pan)...

100g/4oz plain flour
Pinch of salt
1 free range egg
300ml/half pint of milk
1 tsp Mellow Yellow Rapeseed Oil per pancake

For the filling...(per pancake)

2 rashers of bacon
1 tomato
1 free range egg
½ tbsp Mellow Yellow Rapeseed Oil


To make the pancakes...

Place the flour into a mixing bowl. Crack an egg into the flour mixture and add a pinch of salt. Next, add a little of the milk and start to mix together the ingredients into a thick smooth paste. Gradually add the milk a little at a time, mixing well to create a smooth batter.
Heat the pan on a medium heat then add the Mellow Yellow Rapeseed Oil. When the oil is hot pour some batter into the centre of the pan and gently swirl to the edges to create an even thin pancake. Cook the pancake on one side for around a minute. Flip over and cook for a further minute, or until golden brown.

For the topping...

Add the Mellow Yellow Rapeseed Oil to a pan and gently heat.
Add the bacon first, cooking for a few minutes, followed by the tomato and egg.
Add the breakfast toppings to your pancake and enjoy!