Bacon, Egg & Tomato Stacked Pancakes


TOMS_PANS_P1070068 copy.jpgServes 2, prep time 10 minutes, cooking time 15 minutes

3 tbsp of coconut oil
4tbsof gluten-free plain flour
pinch of salt
2 eggs
5fl oz of milk, mixed with 3fl oz water

Oil for frying
6 free-range eggs
12 rashers of bacon
12 cherry tomatoes
Baked beans to serve
Cress to serve

Preheat the oven to 100 degrees. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make eight pancakes. Next, fry the bacon and cook the eggs in a small frying pan. Finally, place the pancakes onto plates, start to layer the bacon, eggs and tomato. Top with some cress and serve with baked beans.

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