Ingredients
  • 100g/4oz self raising flour
  • pinch of salt
  • 150ml/ 1/4 pt milk
  • 5 large British Lion eggs
  • oil for frying
  • 8 rashers streaky bacon
  • 8 slices of Lancashire black pudding
  • tomato ketchup to serve
Serves

4

Method

Eggrecipes.co.uk

 

  1. Sift the flour and salt into a large bowl. Beat the milk with 1 egg and add to the flour, mixing to make a smooth batter.
  2. Brush a large non-stick frying pan with a little vegetable oil then drop 4 spoonful’s of the batter at a time into the pan and cook for 2 mins or until bubbles form on the surface of the pancakes. Turn over and cook for a further 1-2 mins. Keep warm whilst you cook a further 8 pancakes in the same way.
  3. Grill the bacon and black pudding under a hot grill to your liking. Wipe out the frying pan and add 30ml/2tbsp vegetable oil. Carefully crack in the remaining eggs and cook for 2-3 mins or until fried to your liking. Serve the pancakes topped with a fried egg and the bacon and black pudding.