Mrs. Jackson Cooks

Life through food

Weekender breakfast: hotcakes and eggs

on February 11, 2012

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Just a quick Hope update – thanks so much for your support.  When I posted about her on Thursday I got the most views to my site ever – and then the second highest views ever yesterday too.  Please do repost, retweet, like on facebook, etc – to get the message out and get support for her family.  Such a brave family in such a terrible situation.

These hotcakes are inspired. Super quick and easy to make, without requiring much effort on your part (essential when hungover) and soooo tasty. They probably have a million calories in them but if the hangover from hell is knocking – do you care?! And even if you don’t have a hangover, weekends are not for counting calories. And these are delicious and well worth whatever calories are in them.

The recipe suggests poached eggs, which sound lovely but as I can’t make decent poached eggs, I did fried and they were delicious with it too.

The original is here http://www.bbcgoodfood.com/recipes/8239/bacon-and-parsley-hotcakes and to be honest, I wasn’t in the mood for experimenting, so I pretty much followed it.

But here it is, reproduced, just for you. Don’t say I’m not good to you.

Hotcakes with bacon and eggs brunch

Serves 2

  • 50g bacon lardons (I did 1.5 rashers)
  • 50g self-raising flour
  • 25g cheddar, grated
  • 1 tsp thyme (or fresh thyme if you have it)
  • handful of chopped fresh parsley
  • 1 egg
  • 6 tbsp milk (the recipe suggests less but I found that it needed it)
  • 1 tbsp olive oil (plus more if they start burning)
  • 2 eggs
  • 4 rashers bacon
  1. Fry the bacon lardons in a frying pan, in their own fats until browned and crispy. Turn out onto kitchen towel, leaving as much oil as possible in the pan.
  2. Put the flour, cheese, bacon, herbs, salt & pepper in a bowl and mix well. Make a well and crack the egg into it.
  3. Whisk from the centre to beat the egg, gradually drawing in the flour mix. Add the milk gradually until you have a very thick batter.
  4. Heat the grill and grill the bacon rashers.
  5. Heat the bacon oil in the frying pan on a medium heat and add a tablespoon of the mixture to the pan, and another, until you have 3-4 in the pan with enough space so they aren’t touching.
  6. Fry for a couple of minutes on each side until browned and golden. Turn out onto kitchen towel. And repeat until all the batter is used (should make about 4-6 depending on how generous your spoonfuls are)
  7. Crack the eggs in the frying pan and fry in the remaining oils until cooked to your liking.
  8. Serve with the hotcakes in the middle of the plate, piled high with the bacon and the eggs and the sauce of your liking (mine was brown sauce for these).
  9. Enjoy with a nice cup of tea and try not to remember what happened last night!

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