Name: Pancake breakfast
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: British
Ingredients: 2 large British Lion eggs, separated; 75ml/3floz milk; 100g/4oz self raising flour; 2 tbsp caster sugar; pinch of salt; 1 tbsp vegetable oil for frying; a knob of butter; rashers of streaky bacon; 6 large British Lion eggs; 2 tbsp milk

Serves: 4
Prep: 5 mins
Cook: 10 mins

Treat your family to this tasty pancake breakfast recipe for a substantial weekend brunch.

Ingredients

2 large British Lion eggs, separated
75ml/3floz milk
100g/4oz self raising flour
2 tbsp caster sugar
pinch of salt
1 tbsp vegetable oil for frying
a knob of butter
rashers of streaky bacon
6 large British Lion eggs
2 tbsp milk

Method

Place the egg yolks and milk in a large bowl, sift over the flour, caster sugar and salt and mix well. Whisk the egg whites in a clean grease-free bowl until they form soft peaks. Fold into the flour mixture.
Heat a little oil in a large frying pan. Drop two to three large spoonfuls of the pancake mixture into the hot pan and cook for 2 mins until crisp and golden. Turn over and cook for a further 1 min until golden. Transfer to a clean tea towel to keep warm. Cook the remaining batter in the same way to make 12 pancakes.
Cook the bacon under a hot grill for 3-4 mins, turning once until crisp. Beat the eggs and milk together with plenty of seasoning. Melt the butter in a non-stick pan, add the eggs and cook over a low heat for 2 mins, stirring until the eggs scramble and are cooked to your liking.
To serve, pile two or three warm pancakes on each plate, and serve with the bacon and scrambled egg.