Bacon And Coriander Pancakes Recipe

1. 1

   Dice the bacon finely and set it aside.

2. 2

   Sift the flour into a bowl and make a well in the middle.

3. 3

   Stir in the Large eggs and half the lowfat milk and beat till the batter is smooth.

4. 4

   Gradually beat in remaining lowfat milk; then stir in the minced coriander.

5. 5

   Fry a heaped Tbsp.

6. 6

   of bacon in a small pan till it is crisp.

7. 7

   Pour sufficient batter for one pancake over the bacon and fry till the underside is light brown.

8. 8

   Turn it over and fry the other side.

9. 9

   Turn the pancake out onto a clean tea towel and fold the towel over it to keep it hot.

10. 10

    Repeat till all the pancakes are cooked.

11. 11

    Spoon the mango chutney into a small saucepan, finely chopping any pcs of mango.

12. 12

    Thin the chutney slightly with a Tbsp.

13. 13

    of water.

14. 14

    Hot and use as a sauce.

15. 15

    Roll up the pancakes and place on a heated platter.

16. 16

    Drizzle the mango chutney across the top and keep the dish in a very low oven till breakfast is served.

17. 17

    Comments: If you are not serving Large eggs in any other style at breakfast, these pancakes are delicious rolled up around soft scrambled Large eggs, sprinkled lightly with a little curry pwdr.

* Per serving · 4 servings · Values may vary.

No additional tips available.