Total Steps
5
Ingredients
3
Tools Needed
2
Ingredients
- 0 streaky <a href="/X4VRWLSM">Bacon</a>
- 0 <a href="/K7473XN2">Milk </a><a href="/2PVT278D">eggs</a>
- 0 S.R. <a href="/4YMSSPXL">flour</a>
Instructions
Step 1
You just make a yorkshire-pudding type batter (for which I use a <a href="/PPPKH5Q4">measuring </a>jug or cup, and fill it each time with the same volume of milk, eggs and S.R. flour)
Step 2
The idea is to <a href="/XZBDDD5G">cut </a>streaky bacon into strips and <a href="/NZ2LK8CC">fry </a>them in a pan, to <a href="/FQ6PQWRS">render </a>some of the fat. Remove these to one side and use the same pan very hot to make a pancake using the batter.
Step 3
Pour some of the <a href="/7S3QCKWK">mix </a>in very thinly, and immediately sprinkle your bacon back over this and then make another layer of pancake <a href="/7S3QCKWK">mix.</a>
Step 4
<a href="/B52FHCF2">Turn </a>the <a href="/XZFHRHHF">heat </a>down and once it begins to bubble and dry-out on <a href="/R34ZSY3M">top,</a> <a href="/TCL6N2Z7">flip </a>the pancake.
Step 5
This makes a thick cushion of a pancake with the bacon in it. It's best <a href="/Y6MVNCHX">served </a>in quarters with some fresh watercress and some chutney, and it <a href="/TPWNYF5L">can </a>be eaten cold as is very traditional here in Wiltshire.