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Ingredients
- 12 slc Bacon
- 1 c. Flour scant c.
- 2 x Large eggs beaten
- 8 ounce Lowfat milk
- 2 Tbsp. Finely minced coriander leaves
- 4 ounce Mango chutney
Method
- Dice the bacon finely and set it aside.
- Sift the flour into a bowl and make a well in the middle.
- Stir in the Large eggs and half the lowfat milk and beat till the batter is smooth.
- Gradually beat in remaining lowfat milk; then stir in the minced coriander.
- Fry a heaped Tbsp.
- of bacon in a small pan till it is crisp.
- Pour sufficient batter for one pancake over the bacon and fry till the underside is light brown.
- Turn it over and fry the other side.
- Turn the pancake out onto a clean tea towel and fold the towel over it to keep it hot.
- Repeat till all the pancakes are cooked.
- Spoon the mango chutney into a small saucepan, finely chopping any pcs of mango.
- Thin the chutney slightly with a Tbsp.
- of water.
- Hot and use as a sauce.
- Roll up the pancakes and place on a heated platter.
- Drizzle the mango chutney across the top and keep the dish in a very low oven till breakfast is served.
- Comments: If you are not serving Large eggs in any other style at breakfast, these pancakes are delicious rolled up around soft scrambled Large eggs, sprinkled lightly with a little curry pwdr.
