Bacon Friase
By: Finest Butcher
Published: Monday, February 28, 2011 - 6:56am

Ingredients




streaky Bacon
Milk eggs
S.R. flour

Preparation

1 You just make a yorkshire-pudding type batter (for which I use a measuring jug or cup, and fill it each time with the same volume of milk, eggs and S.R. flour) 2 The idea is to cut streaky bacon into strips and fry them in a pan, to render some of the fat. Remove these to one side and use the same pan very hot to make a pancake using the batter. 3 Pour some of the mix in very thinly, and immediately sprinkle your bacon back over this and then make another layer of pancake mix. 4 Turn the heat down and once it begins to bubble and dry-out on top, flip the pancake. 5 This makes a thick cushion of a pancake with the bacon in it. It's best served in quarters with some fresh watercress and some chutney, and it can be eaten cold as is very traditional here in Wiltshire.