Scrumptious Breakfast Pancake Recipe
25g Plain Wholemeal flour
25g Medium Oatmeal
salt and pepper
4 eggs, beaten
250ml fresh milk
butter for frying
100g back bacon, grilled and chopped
2 tomatoes, sliced and grilled
Put the flour, oatmeal, salt and 15ml (1tbsp) egg into a bowl. Gradually add 15ml milk to form a smooth batter.
Heat a little butter in a frying pan. When hot, pour in 45ml tbsp of the batter tilting pan to cover the base. Cook until pancake moves freely, toss your pancake and cook until golden. Make 4 pancakes.
Beat together the remaining eggs, milk and salt and pepper. Scramble in a small saucepan over a gently heat, stirring until the egg starts to set.
Place spoonfuls of the egg into the pancakes, add the bacon and tomato slices. Fold the pancakes over. Serve warm as a snack or for breakfast.
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