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Big breakfast pancakes
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Get your day off to an energising start with this hearty breakfast of homemade pancakes, eggs and bacon.
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Serves: 4
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Prep time: 5 mins
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Cooking time: 10 -15 mins
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Skill level: Easy peasy
Ingredients
Research has shown that eating two eggs a day can help you lose weight.
- 2 large eggs, separated
- 75ml (3floz) milk
- 100g (4oz) self-raising flour
- 2tbsp caster sugar
- Pinch of salt
- 1tbsp vegetable oil for frying
To serve:
- 12 rashers streaky bacon
- 6 large eggs
- 2tbsp milk
- A knob of butter
Method
- Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture.
- Heat a little oil in a large frying pan. Drop two to three large spoonfuls of the pancake mixture into the hot pan and cook for 2 mins until crisp and golden. Turn over and cook for a further 1 min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 12 pancakes.
- Cook the bacon under a hot grill for 3-4 mins, turning once until crisp. Beat the eggs and milk together with plenty of seasoning. Melt the butter in a non-stick pan, add the eggs and cook over a low heat for 2 mins, stirring until the eggs scramble and are cooked to your liking.
- To serve, pile two or three warm pancakes on each plate, and serve with the bacon and scrambled egg.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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