-
1
Preheat the oven to 200C/400F/Gas 6.
-
2
Melt the butter in a medium pan.
-
3
Cut the mushrooms into small dice and cook in the butter and hot pepper sauce until drying out, about 4 minutes, then season.
-
4
Cook the rashers of bacon in the preheated oven until well done and crisp.
-
5
Take out and chop three of the rashers into fine bits, leaving the others whole.
-
6
Add the bacon bits to the mushrooms, along with the parsley.
-
7
Now for the pancakes.
-
8
In a bowl mix the flour, baking powder and salt together, then make a well in the centre and add the beaten egg.
-
9
Stir, adding enough of the milk to make a stiff batter.
-
10
Stir in the mushroom, bacon and parsley mixture.
-
11
Heat a griddle or frying pan and place on it a 5cm (2 1/2in) greased metal ring.
-
12
Using a tbsp, drop a spoonful of batter into the ring on the griddle, and leave to set and colour for a few minutes.
-
13
Turn over, remove the ring and allow to cook on the second side.
-
14
Each pancake takes about 5 minutes to cook.
-
15
Store inside a tea-towel until all are cooked.
-
16
You should have about twelve pancakes.
-
17
Stack three pancakes per plate, with two pieces of halved rasher between each pancake, and two on top (three whole rashers per three pancakes).
-
18
Chefs would cook the bacon rashers between two baking sheets in the preheated oven.
-
19
This is not strictly necessary of course, but we do it because it keeps them flat, which makes them easier to use in so many ways.
-
20
Pour 2oz melted butter with 1tsbp chopped parsley over to serve
