Big Breakfast Pancakes

Big Breakfast Pancakes

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 tomato’s under a hot grill for approx 5 mins. At the same time cook the bacon under a hot grill for 3-4 mins, turning once until crisp.

To serve, pile two or three warm pancakes on each plate, and serve with the bacon and grilled tomato’s.

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