Brie‑stuffed pancakes with crispy bacon

• bacon↗10 smoked streaky

  strips

• self‑raising flour↗300g g
• baking powder↗1 tsp tsp
• fine sugarpinch of

  pinch of

• eggs↗2 medium

  lightly beaten

• semi‑skimmed milk↗300ml ml
• sunflower oil↗2 tbsp tbsp
• butter↗25g salted g

  plus extra for serving

• brie↗150g g

  thinly sliced

• cheddar↗50g grated g

  grated

Step-by-step instructions

1. 1

   Preheat the grill to high temperature and grill the bacon for 5 minutes until crispy, turning halfway through. Set aside and keep warm. Sift the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually whisk in the eggs and milk until you obtain a smooth, thick batter.

2. 2

   Heat a little oil and a small piece of butter in a non‑stick pan over medium heat until it sizzles. Pour in 1 tbsp of batter and spread it into an approximately 10 cm circle using the back of a spoon. Place several slices of brie, a pinch of grated cheddar and another 1½ tbsp of batter—the batter should cover the cheese completely. Don't worry if the batter spreads; you can shape it by pushing the cheese back to the centre with a spatula. Cook for 2‑3 minutes until bubbles appear on the surface, then carefully flip and cook another 2 minutes. Keep the finished pancakes warm, repeating the process with the remaining oil, butter, batter and cheese. Serve topped with a little salted butter and crispy bacon.