8 smoked streaky rashers
175g self-raising flour
1 teasp. baking powder
A little salt
30g melted butter
4 scallions, finely chopped
80g cheddar cheese, grated
2 teasp. white wine or tarragon vinegar
120g halloumi sliced
To make the pancakes: Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.
Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.
Whisk in the remaining milk, scallions and cheese.
Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.
To fry halloumi: Add the halloumi to the same pan (the pan should be greased enough from the pancakes) and fry for 2-3 minutes on each side until lightly golden. Add the halloumi on top of the pancakes.
To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.
Meanwhile grill the rashers until crispy.
To serve: Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg.
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