Spicy Bacon and Parsley Pancakes

• smoked bacon↗100g g

  cut into strips

• flour with baking powder100g g
• grated aged cheddar50g g

  cheese

• fresh thyme↗1 tsp

  leaves, or ½ tsp dried

• parsley↗2 tbsp
• eggs↗2 pcs
• milk↗6 tbsp
• sunflower oil↗

  for frying

• poached eggs

  and crème fraîche for serving

Step-by-step instructions

1. 1

   Fry the bacon strips in a dry pan until crisp and golden. Transfer to a plate to cool.

2. 2

   In a large bowl combine the flour with baking powder, grated cheddar, thyme leaves, chopped parsley, salt and pepper. Make a well in the center, crack in the eggs, stir with a wooden spoon while gradually adding the milk, and fold the dry ingredients into the liquid until you have a thick, homogeneous batter.

3. 3

   Heat a little sunflower oil in a skillet. Spoon portions of batter onto the pan, spreading them, and fry until the edges turn golden and the pancakes rise. Flip and cook the other side until browned. Keep the finished pancakes warm while you finish the batch.

4. 4

   Serve two pancakes per person, top with a poached egg and a spoonful of crème fraîche. Garnish with an extra thyme leaf if desired.