These all-day breakfast pancakes use a basic pancake recipe that is simple and delicious. Served with succulent bacon, a gooey egg, fresh cherry tomatoes and chestnut mushrooms, this mouth-watering dish is perfect come breakfast time or brunch. The pancakes work really well with the sweet and savoury combination. If you want to add a little more sweetness to the dish drizzle with maple syrup.
- For the
- 90g plain flour
- 1½ level tsp baking powder
- Pinch of salt
- 3 med eggs
- 100ml skimmed milk
- Spray oil
- For the topping:
- 2 bacon medallions
- 100g chestnut mushrooms, sliced
- 175g cherry tomatoes, halved
- 1-2 tbsp freshly shredded basil
- Salt and ground black pepper
To make the pancakes: tip the flour, baking powder and salt into a bowl. Break 1 egg into the milk and mix. Gradually whisk into the flour to give a smooth batter.
Heat a non-stick frying pan and spray lightly with oil. Drop 3-4 dessertspoonfuls of the mixture into the pan and spread out to give rounds about 7cm in diameter. Cook for 1-2 mins, then turn them over and cook for 1- 2 mins more, until lightly golden on both sides. Remove from the pan and cook the remaining mixture, keeping the first batch warm.
Spray oil in the pan and cook the bacon for 1-2 mins on both sides. Push to one side of the pan and add 1 spray of oil to the clear area. Add the mushrooms and cook for 1-2 mins. Add the tomatoes and cook until they start to soften, then stir in the basil and seasoning.
Poach the remaining 2 eggs. Divide the pancakes between 2 plates and top each with a piece of bacon. Spoon on the tomato and mushroom mixture and top with poached eggs. Grind over a little black pepper and serve.
If you don't eat red meat, swap the bacon medallions for turkey rashers instead