Better-than-baked beans with spicy wedges
Students' cuisine may be the butt of many a joke, but with these nutrient-packed, low-fat and cheap beans, they get the last laugh
Bacon & parsley hotcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8
Skip to ingredients
- 100g smoked baconlardons
- 100g self-raising flour
- 50g grated mature cheddarcheese
- 1 tsp fresh thymeleaves, or 1/2 tsp dried
- 2 tbsp chopped parsley
- 2 eggs
- 6 tbsp milk
- sunflower oilfor frying
- poached eggsand crème fraîche to serve
Nutrition: per serving
- kcal201
- fat15g
- saturates4g
- carbs10g
- sugars0g
- fibre0g
- protein7g
- salt0.68glow
Method
step 1
Dry-fry the lardons until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
step 2
Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
step 3
Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.
