Mustard Pancake with Bacon and Egg

Ingredients for 8-10 pancakes

For the pancake dough

• 90 g plain flour
• 1 tsp baking powder
• 1 separated egg
• 2-3 tsp mustard of your choice (I used 3 tsp Bonnie Wholegrain)
• 175 ml buttermilk (can be substituted with yoghurt)
• Salt and pepper to taste
• neutral oil for frying

For the topping

• 4-8 rashers of bacon
• 4 eggs

How-to

Prepare the pancake batter: mix the flour, baking powder, egg yolks and buttermilk into a smooth, thick batter and allow to stand for 15-20 minutes. Whisk the egg white with a pinch of salt until they form soft peaks.

While the batter is setting, fry the bacon until crisp and place on kitchen paper to absorb the fat. Does everybody know how to poach an egg? Bring a pan of water to the boil with a good splash of vinegar. Break each egg into a small cup, swirl the water with a wooden spoon and let the eggs slide in - on after the other. Poach for about 3 minutes.

The dough should have set, fold some of the beaten egg white into the batter to loosen it a little, fold in the rest.

Now: heat the frying pan over a medium heat, wipe with a little neutral oil.

Add 1 tbsp of the batter for each pancake in the pan and cook until they start to bubble on top. That should be the sign that they are golden brown on the underside. Turn them over and cook for a further 1 minute.

Keep them warm until all pancakes are done.

Serving

Arrange pancake, bacon, pancake and a poached egg. Season with salt and pepper.

Top tip: Lettuce and an 8-Pepper-Cèilidh mustard dressing accompany the pancakes. There is a hint of maple syrup in the dressing... in case you don't want pancakes without maple syrup :-)

Happy Pancake Day

Bon appetite … with Mustheb it tastes better