Bacon & parsley hotcakes recipe | Good Food

Bacon & parsley hotcakes

100g smoked bacon
lardons
100g self-raising flour
50g grated mature cheddar
cheese
1 tsp fresh thyme
leaves, or 1/2 tsp dried
2 tbsp chopped parsley
2 eggs
6 tbsp milk
sunflower oil
for frying
poached eggs
and crème fraîche to serve

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.